Sign up for our recipe newsletters so you never miss a new recipe!
home > recipes > meals / dishes > dinner meals > meat and poultry dishes > wild game > venison

Venison Roast with Red Wine Gravy

recipe at a glance
Rating: 4/5
1 review

ready in: over 2 hrs
serves/makes:   6

recipe id: 6808

recipe tools

Photoadd photo
review it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest
save to yummly


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.

added by



Nutritional data has not been calculated yet.

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes

more recipes like venison roast with red wine gravy

comments & reviews

number of 5 star votes on this recipe
number of 4 star votes on this recipe
number of 3 star votes on this recipe
number of 2 star votes on this recipe
number of 1 star votes on this recipe
number of unrated comments on this recipe0

Guest at

REVIEW: 4 star 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.

Meat And Poultry Dishes
View more meat and poultry dishes recipes
Main Dish
View more main dish recipes
Recipe Newsletter
Subscribe to our free email newsletters to get our daily recipe picks, cooking tips, and more!

free recipe newsletter signup!
Daily Recipe | Weekly Recipe Recap
more newsletters:
Crockpot Recipes | Desserts | 30 Minute Meals
One-Dish Dinners | Cocktails & Drinks