Well, now that the turkey is gone (I'm giving thanks), there's a very big deer that needs proper preparation. This recipe works for beef too.
I never had elk or moose, but my guess is that it would work for those critters as well.
Roast Venison
4 lb To 5 venison roast
6 sl To 8 bacon
1 Sprig rosemary
1 c Water; stock or wine
1/4 ts Ginger
1/2 ts Cinnamon
2 Or 3 cloves
1 1/2 ts Sugar
2 tb Bread crumbs
1 ts Vinegar
2 tb Butter
Wrap the bacon all around the roast. Put the
rosemary in a heavy roasting pan and place the
roast on top of it. Mix together the liquid,
ginger, cinnamon, cloves and sugar, pour around
roast. Season with salt and pepper. Roast in a
moderate 350-375° oven for 2-3 hours. When done,
remove from pan to serving platter; strain off
gravy into a saucepan. Over low heat, cook juices
with bread crumbs until boiling. Then add vinegar
and butter; pour over roast. Serve with cranberry
jelly.
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