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
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.
Nutritional data has not been calculated yet.
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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.