Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  finely chopped onion
     1/2           cup  finely chopped celery
  2        tablespoons  oil
     1/2      teaspoon  colman's english mustard
     1/4      teaspoon  white pepper
     1/4      teaspoon  black pepper
  2             cloves  garlic -- minced
     1/4      teaspoon  cayenne
  1                     venison rump roast
  3             slices  bacon -- optional

Preparation:

Preheat oven to 300 degrees. Mix the onion, celery, oil, mustard, and seasonings in a small bowl. With a long knife, make deep slits in the roast about 2 inches apart and down to the bone. If it's a boneless roast, cut to withing 1/2 inch of the bottom of the roast. Fill the pockets witht he vegetable and spice mixture, saving some to rub over the top when you're done. Place the bacon over the top of the roast. Roast uncovered until the meat thermometer reads 140 degrees for rare, 160 degrees for medium (60 to 90 minut

Nutritional Information:

404 Calories (kcal); 37g Total Fat; (80% calories from fat); 8g Protein; 12g Carbohydrate; 16mg Cholesterol; 359mg Sodium