Venison roast with red wine gravy - sl 11/85

6 servings

Ingredients

Quantity Ingredient
3 pounds to 5 lb venison roast
3 cups red wine
2 larges onions; thinly sliced
12 eaches black peppercorns
6 eaches whole allspice
12 eaches whole cloves
1 each bay leaf
3 tablespoons all-purpose flour
¼ 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 1-½ 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. Yield: 6 to 8 servings.

From Nell Kruger of Texas, in November, 1985"Southern Living". Typos by Jeff Pruett.

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