Venison Roast With Wine Gravy

Name: Venison Roast With Wine Gravy
Prep time: 30 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: 10-12 serving(s)
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

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Recipe by KittyKitty

This is a recipe from a friend. Her and her husband gave us a venison roast. I haven't made this yet, as I have never had venison, and I am little funny about trying it, you know the bambi thing and all...but if anyone tries this, let me know how it is!

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READY IN: 10hrs 30mins

SERVES: 10-12

UNITS: US

INGREDIENTS

Nutrition

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.

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