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Venison Roast with Red Wine Gravy
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- #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.
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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.