From: “The Laura Secord Canadian Cook Book”Prepared by the Canadian Home economics associationPublished by McClelland and Stewart Limited Toronto/MontrealISBN: O-7710-4080-6ROAST VENISON Many people prefer to marinate or cook venison in wine and there is little doubt that it improves the flavour tremendously. A Toronto resident, who was born in Midland, Ontario, submitted this recipe with the comment “The aroma is so temptingly good we stayed up until 11:00 P.M. to sample it on one occasion.” Preheat oven to 500° F. Trim, removing any dry pieces of skin and fat from 1 venison roast Wipe with damp cloth. Place in roasting pan and sear in 500° oven for 5 to 10 minutes. Reduce heat to 425°¬ Arrange over roast 6 to 8 slices bacon Roast, uncovered, in 425° oven for 30 to 40 minutes. Remove bacon when browned. Combine 1 cup beef bouillon or consommé 1 cup red or white wine or fruit juice 1/4 cup lemon juice 3 tablespoons chopped onion 1 garlic clove, crushed 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon thyme Pour over roast. Cover meat loosely with foil and continue roasting until tender (about 20 minutes per pound for medium rare). Baste frequently during roasting.