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Ingredients
1 c water
1 c vinegar
2 Ts salt
1/8 Ts pepper
1 c dry red wine; divided
2 clove garlic
3 to 5 pound venison roast
10 slices to 12 slices bacon
2 TB all-purpose flour
2 c water
Directions
Combine 1-cup water, vinegar, salt, pepper, 3/4-cup wine, and garlic; pour over roast, and marinate overnight in refrigerator. Drain roast, and place in a shallow roasting pan. Cover top of roast with bacon slices. Place aluminum foil over pan, and fold under to seal edges. Bake at 550 degrees F for 7 minutes. Reduce heat to 350 degrees F; bake for 1-1/2 hours, basting every 10 minutes with pan drippings. Place flour in a skillet over medium heat; cook, stirring constantly, until lightly browned. Let cool. Combine 1/2 cup pan drippings, 2 cups water, and remaining 1/4 cup wine; stir well. Slowly add drippings mixture to flour; cook over medium heat, stirring constantly, until smooth. Serve gravy with roast. Yield: 8 to 10 servings
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