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Venison Roast with Red Wine Gravy

recipe at a glance
Rating: 4/5 4 stars
1 review

ready in: over 2 hrs
serves/makes:   6
  

recipe id: 6808

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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 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.

added by

jweller

nutrition

Nutritional data has not been calculated yet.

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REVIEW: recipe rating
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.