Make 8 large slits all the way through the roast with a large knife. Push some of the bacon an all of the garlic into the holes. Wrap bacon around roast and secure with wooden toothpicks. Place roast, onions, potatoes, celery, carrots, soy sauce and Worchestershire sauce in heavy-duty aluminum foil and wrap securely. Place on grill rack and grill over low flame for about 2 hours. Makes 10 – 12 servings.
Ingredients:
1 (4-to 5-pound) venison roast
1 pound bacon
3 garlic gloves, sliced
2 medium onions, quartered
4 medium potatoes, quartered
3 ris celery, sliced
4 large carrots
cut into chunks
3 tablespoons soy sauce
3 tablespoons worcestershire sauce
