Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Venison Roast with Red Wine Gravy
- add review
- #6808
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
4 pounds venison roast
3 cups red wine
2 large onions, thinly sliced
12 black peppercorns
6 whole allspice
12 whole cloves
1 bay leaf
3 tablespoons all-purpose flour
1/4 cup 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 350 degrees F for 1-1/2 hours or until meat thermometer registers 170 degrees F.
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.
added by
jweller
nutrition data
Nutritional data has not been calculated yet.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
reviews & comments
January 20, 2010
I will use this recipe again with some adjustments. I added a TBSP of Garlic to the marinade. I marinaded for 24 hours and I allowed the roast to come to room temperature before cooking. I had a smaller roast (2 lbs) and it was done in 30 minutes! I will remove the roast from the oven when the internal temp is about 145F, it does continue to cook abit, otherwise it will be overcooked. I will use a better (and sweeter) wine.