Royal Roast of Venison

Ingredients:

• 1 quart water
• 1 1/2 c. cider vinegar
• 1/2 c. chopped onion
• 1/2 c. chopped carrot
• 1 chopped clove of garlic
• 1 bay leaf
• 6 peppercorns or 6 juniper berries
• 6-10 lb venison roast
• 1/2 lb. salt pork or bacon for top of meat

Directions:

In a 2-quart saucepan, bring water, vinegar, onion, carrot, garlic, bay leaf, and peppercorn to a boil and simmer 20 minutes. Cool and pour over venison roast as a marinade. Soak meat over night in the fridge. Rinse meat with boiling water and place thin slices of salt pork or bacon over the top of roast. This can be put on a spit and basted with marinade or wrapped in foil over hot coals. For oven roasting, allow 30 minutes per pound. Let cool 10 minutes or slice.