Ingredients

• 1 1.5 kg venison roast
• 500 ml Quebec dark beer
• 4 slices of bacon
• 2 onions, quartered
• 3 carrots, cut into chunks
• 2 celery stalks, cut into pieces
• 3 garlic cloves
• 2 tbsp butter
• 1 bay leaf
• 1 Salt, pepper, thyme, and juniper berries

Instructions

1. 1

   Marinate the roast in the beer with the bay leaf, thyme, and juniper berries in the fridge for 24 hours.

2. 2

   Remove from marinade and pat dry. Reserve the marinade.

3. 3

   Wrap the roast with bacon and tie it.

4. 4

   Sear in hot butter in an oven-safe Dutch oven.

5. 5

   Add the vegetables and the marinade.

6. 6

   Bake in the oven at 165°C (325°F) for 2 to 2.5 hours. Baste regularly.