Venison Roast

Directions

1. 1
   Take a sharp knife and stick holes in the roast and stuff each hole with a sliver of garlic.
2. 2
   The holes should be about 1 1/2 to 2-inches apart like a pork roast.
3. 3
   Then rub the roast with lots of salt and pepper.
4. 4
   Flour it generously.
5. 5
   Put in your Dutch oven with 1/8-inch grease and fry until golden brown on all sides.
6. 6
   Put on the lid and cook very slowly until tender.
7. 7
   No vegetables except potatoes, if you want them.
8. 8
   The meat should make its own juice, but if it doesn't, add a touch of white wine.
9. 9
   Never add water to venison roast.