- 3-4 lbs antelope roast
- 1/2 tsp. garlic powder
- 1/4 tsp. black pepper
- 3 Tbsp. apple cider vinegar
- 6 slices of bacon
- 4 medium russet potatoes, peeled and cut into 1 inch pieces
- 6 carrots, peeled and cut into 1 inch pieces
- 3 stalks celery, cut into 1 inch pieces
- 1/2 medium onion, cut into 1 inch pieces
- 1 c. beef broth
Heat the oven to 350 degrees. Mix garlic, pepper and vinegar in a small bowl. Rub mixture into roast. Wrap roast with the bacon to hold in mixture. Place meat into a large roasting pan. Add one quarter cup beef broth to the pan and place into the oven. Cooking times will vary due to meat size; approximately 40 minutes per pound. Add one quarter cup of beef broth every hour to hour and a half. When there is approximately 1 hour left add the vegetables and remaining beef broth to the pan. Continue to cook until meat and vegetables are done. Serve with sauce below.
Orange Cranberry Sauce
- 1/4 c. butter
- 3/4 c. red currant jelly
- 1/2 tsp. orange peel, grated
- 3/4 c. cranberry juice
In a small sauce pan melt the butter. Add the jelly and orange peel to the pan a stir until jelly is melted. Pour in the cranberry juice and stir until sauce is completely hot. Pour sauce over meat before serving.
