Venison Roast


1. Take one 3 lb sirloin tip roast, slice almost through, one half inch thick.
Unroll and continue to slice until the roast has been converted to a one half
inch thick slab of meat.

2. Cook 6 pieces of bacon, crumble and set aside.

3. Cook until tender in bacon grease, one cup each of minced carrots, onions and
celery.

4. Combine cooked vegetables to bacon grease, crumbled bacon and one cup of
bread crumbs making a paste.

5. Spread the paste on the slab of meat like spreading peanut butter on bread.

6. Roll meat back into shape of roast and tie with butcher string.

7. Cover with bacon strips.

8. Cook 20 minutes per pound, at 350 degrees.

Ken Harmon

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