Venison Roast With Wine Gravy
- Reviews 1
Ready In: 10 hrs 30 mins
Serves: 10-12
Ingredients
- 1 (5 -6 lb) venison roast
- 3 cups dry white wine
- 1 large onion, thinly sliced
- 12 black peppercorns
- 12 whole cloves
- 6 whole allspice
- 1 bay leaf
- 1⁄4 teaspoon salt
- 3 tablespoons all-purpose flour
- 1⁄4 cup water
Directions
- Remove any white membrane from roast. Put roast in a shyallow dish. Combine wine, onion, and seasonings, pour over roast. Cover and marinate in fridge 8 hours, turn occasionally.
- Remove roast from marinade, reserve marinade. Brown roast in Dutcxh oven. Insert meat thermometer, make sure it doesn't touch any fat or bone.Add marinade to roast, cover and bake at 350F for 2 hours or until temp reaches 170°F.
- Remove and discard bay leaf. Remove roast, reserving marinade. Combine flour and water, stir until smooth. Add flour mix to marinade, cook over med. stir constantly, until thick. Serve gravy with roast.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off