We have never done a venison roast, so this was new territory but was highly successful. Venison Roast with Roasted Vegetables: 2-3 lb. venison roast 4 small potatoes, large dice 8 oz. mushroom caps small bag of baby carrots the whole cloves from 1 head of garlic small sweet onions (pearl onions etc.) Slab bacon We marinated our roast in one of Mark's many ingredient marinades but it largely consisted of a bottle of merlot, soy sauce, beef bullion, worsteshire sauce, a dash of liquid smoke and really, just add what sounds good to you. We larded the roast with the slab bacon. The bacon was frozen to aid in slicing it into thin match stick like pieces. With a thin sharp knife, incisions were made into the roast and the pieces of bacon inserted into the meat. Since venison is such a lean meat, it requires some fat. The roast was seared in a pan before roasting and the pan deglazed with some of the marinade. We lined a large roasting pan with bits of bacon for lubrication and piled on all the vegetables, whole little onions and garlic cloves. Well, they made a nice even layer over the pan. About half of the marinade was added to the roasting pan. The pan was covered in foil and placed into a 350 F oven for about two hours. When ready to serve, the roast was sliced and plated on a large platter surround by the vegetables. The liquid remaining in the roasting pan was used to create a gravy simply thickened with a little arrow root.