This is a football roast from a small axis.  It is from the hindquarter. It’s larger than that of a whitetail.  Also, notice the thick layer of silverskin.  I discovered that it isn’t as tough or chewy as whitetail.  The roast has been placed on a roasting rack and placed over a small oven-proof pan to catch drippings.  I have to admit that this set-up is a little precarious and requires some coordination when it comes to placing the roast in the oven.  What can I say? I ride the ragged edge of disaster.  Use a roasting pan that is larger than the rack if you wish.  Problem solved.

Notice the rich, mahogany color of the meat.  I cut the roast most of the way through, then filled the cavity with minced garlic and salt and pepper.

I tied up the roast on the roasting rack.

I covered the entire top of the roast with more minced garlic.   Yeah, it’s a lot.  A lot of fabulous!

Take thick-sliced, maple bacon, cut each slice in half and lay across the top of the roast.  Place in a 350 degree oven.  Roast for about one hour.  

I always throw a pan of root veggies in the oven at the same time as the roast.  I add sliced onions, carrots, potatoes, cubed sweet potatoes,  a drizzle of olive oil, plenty of kosher salt and fresh ground pepper, all tossed together with my hands in a 9×13 baking dish.  Add about a cup of water or stock to the pan. This can go into the oven with the roast and will be ready at the same time!