Venison roast

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Source: Guillaume Gallatini.


Approximately 5 lbs of venison. (Remove excess fat and silver skin)
1 large onion coarsely chopped
2 large garlic cloves finely chopped
2 bay leaves
1 tbs basil
1 tsp of salt
1 tsp of pepper
Beef broth or bouillon enough to top the meat

Put all ingredients in a roaster.
Cook in the oven at 400F for 3.5 to 4 hours.
Add potatoes, carrots and other vegetables for the last hour of cooking.

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