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Venison Roast with Red Wine Gravy


3 lb To 5 lb venison roast
3 cup Red wine
2 lg Onions; thinly sliced
12 Black peppercorns
6 Whole allspice
12 Whole cloves
1 Bay leaf
3 tablespoon All-purpose flour
1/4 cup water

Yield: 6 to 8 servings.

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 1-1/2 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.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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