Recipe by: www.BensonsGourmetSeasonings.com
Serves : 6 - 8

1 medium Carrot, peeled & grated
1 cup Onion, chopped
1/2 cup fresh Parsley, chopped
1/2 cup Celery, chopped
2 cloves Garlic, minced
1/4 cup Vegetable Oil
1 cup Tarragon Vinegar
3 cups dry White Wine
3 Tablespoons #115 Ponderosa Salt-Free seasoning, divided
1 3 to 4 pound Venison Roast (or other big game)

Combine first 8 ingredients with 2 Tablespoons #115 Ponderosa Salt-Free seasoning in a 13 x 9 x 2 inch baking dish. Add roast. Spoon mixture over roast. Cover and let marinate 12 to 48 hours, turning occasionally. Drain marinade and sprinkle roast with the remaining #115 Ponderosa Salt-Free seasoning. Bake at 300ºF for 2-1/2 - 3 hours, or until done, basting occasionally. Remove from oven and let sit on warm platter 5 minutes before slicing.

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