1 ham shoulder of venison or other type of cut
Garlic, fresh (cut lengthwise and stuff into slits in both sides of meat)
6 to 8 cloves or as desired

SAUCE:

1 lg. onion cut into thick rings
3 to 4 tsp. Worcestershire sauce
1 bottle creamy Bulls Eye Bar B Q sauce
3/4 to 1 c. vinegar
Salt
Lots of black pepper

Bring sauce to a boil and continue to simmer while basting the roast. Wrap prepared roast in one or more pounds of bacon. Roast in oven or on grill 20 to 30 minutes per pound. Baste frequently with sauce. If cooked in oven, may grill briefly for outdoor flavor.