Venison Roast With Red Wine Gravy
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Venison Roast With Red Wine Gravy
Venison Roast With Red Wine Gravy




      

Venison Roast With Red Wine Gravy


Ingredients

3 LB to 5 LB venison roast
3 c red wine
2 lg. onions; thinly sliced
12 black peppercorns
6 whole allspice
12 whole cloves
1 bay leaf
3 TB all-purpose flour
1/4 c water


Directions

Remove any white membrane surrounding roast. Place roast in a shallow dish. Combine wine, onion, and seasonings. Pour over roast and cover. Marinate overnight in refrigerator, turning occasionally. Remove roast from marinade, reserving marinade. Brown roast in a Dutch oven. Add marinade to roast, and bake, uncovered, at 350F for 1-1/2 hours or until meat thermometer registers 170F. Remove bay leaf and discard. Remove roast, reserving marinade. Combine flour and water, stirring until smooth. Add flour mixture to marinade; cook over medium heat, stirring constantly, until thickened. Serve gravy with roast. Yield: 6 to 8 servings.

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