Venison roast - sl 10/82

8 servings

Ingredients

Quantity Ingredient
1 cup ; water
1 cup vinegar
2 teaspoons salt
⅛ teaspoon pepper
1 cup dry red wine; divided
2 cloves garlic
1 each 3 to 5 pound venison roast
10 slices to 12 slices bacon
2 tablespoons all-purpose flour
2 cups ; water

Directions

Combine 1 cup water, vinegar, salt, pepper, ¾ cup wine, and garlic; pour over roast, and marinate overnight in refrigerator.

Drain roast, and place in a shallow roasting pan. Cover top of roast with bacon slices. Place aluminum foil over pan, and fold under to seal edges. Bake at 550 degrees F for 7 minutes. Reduce heat to 350 degrees F; bake for 1-½ hours, basting every 10 minutes with pan drippings.

Place flour in a skillet over medium heat; cook, stirring constantly, until lightly browned. Let cool. Combine ½ cup pan drippings, 2 cups water, and remaining ¼ cup wine; stir well. Slowly add drippings mixture to flour; cook over medium heat, stirring constantly, until smooth. Serve gravy with roast. Yield: 8 to 10 servings From Jack Morrow of Georgia in October, 1982"Southern Living". Typos by Jeff Pruett.

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