<p> Peppered Antelope Roast</p><p>This recipe uses the low-temperature roasting method. </p><p>2 Medium cloves garlic 1 Boneless rolled antelope or deer top round roast 3 – 5 lbs Vegetable oil Cracked black pepper 8 – 10 slices bacon</p><p>Heat oven to 325. Cut each garlic clove into 4 or 5 slivers. Make 8 – 10 shallow slits in the roast. Insert a slice of garlic into each slit. Place roast on rack in roasting pan; brush with oil. Sprinkle pepper liberally over roast. Cover roast with bacon slices. Roast to desired doneness. (see temperature chart on recipe main page) 22 – 32 minutes per pound; remove roast when temperature is 5 degrees less than desired. Allow meat too rest for 10 – 15 minutes before carving. Serve with pan juices. </p>