INGREDIENTS
3 lb
Venison, Roast
5
Carrots, whole
12 cloves
Garlic
1/2 tsp
Garlic powder
2
Onion, whole
2
bunch Radish
2
sprig Rosemary, fresh
5
sprigs Thyme, fresh
4
Turnips, whole
1/2 cup
Molasses
1/2 tsp
Black pepper
1/2 cup
Sea salt
2 tbsp
Coconut oil, Organic
1 cup
Cabernet sauvignon red wine
3/4 gal
Water