Venison Pot Roast

Ingredients:

• 3 to 4 lb venison roast
• 1/2 tsp garlic powder
• 1/4 tsp pepper
• 3 tbsp vinegar
• 5 or 6 slices bacon
• 4 potatoes (peeled and cubed)
• 6 to 8 carrots (scraped and chunked)
• 1/4 to 1 cup water

Currant sauce:

• 1/2 cup butter (or margarine)
• 1 jar red currant jelly
• 1 1/2 cups cranberry juice

Instructions:

• Mix garlic, pepper and vinegar; rub roast.
• Pierce meat all over with fork.
• Place in roasting pan and arrange bacon slices across the meat.
• Bake, uncovered, at 350F for 1/2 hour. Add water as needed.
• At the end of cooking time, place vegetables around roast, add currant sauce and bake 1 to 1-1/2 hours (depending on how you like your meat).