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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