POT ROAST

3 pound venison roast
1 cup red wine
1 cup water
1/2 tsp garlic powder
rosemary
thyme
1 bay leaf
1/2 cup soy sauce
A dozen whole peppercorns
1 chopped carrot
1 chopped onion
2 Tbs chopped parsley
1 cup water.

Marinate for a day or two the roast in 1 cup dry red wine, 1 cup
water, 1/2 tsp garlic powder and a bit of rosemary, thyme, bay
leaf, soy sauce and peppercorns.  

When ready to cook simmer the rest of the ingredients for about
40 minutes.  Drain the venison and place on top of vegetables. 
Cook covered for three hours at 250 degrees or until tender
.