Ingredients:

  •  Venison roast
  •  Backwoods Mesquite or Hickory marinade
  •  Onion
  •  Peeled, quartered potatoes
  •  Baby carrots

Directions:

Take a venison roast from the hind leg and pump marinade into it with a meat injector. Use Backwoods Mesquite or Hickory marinade. Use at least 1 ounce of marinade per pound of roast. Bast the top of the roast with cooking oil. Place roast in roasting pan and surround the roast with pieces of onion, peeled quartered potatoes and baby carrots. Salt and pepper onions, potatoes and carrots generously. Use a sufficient amount of water to almost cover the veggies. Cover and cook at 250 degrees until roast reaches an internal temperature of 156 degrees. This should leave the roast slighly red in the center. Do NOT overcook!
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