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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