Venison Roast - Sl 10/82 Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: , water
1 cup: Vinegar,
2 tsp: Salt,
1/8 tsp: Pepper,
1 cup: Dry red wine, divided
2 centiliter: Garlic,
1 each: 3 to 5 pound venison roast,
10 slice: To 12 slices bacon,
2 tbsp: All-purpose flour,
2 cup: , Water
Directions:
Combine 1 cup water, vinegar, salt, pepper, 3/4 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 1-1/2 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 1/2 cup pan drippings, 2 cups
water, and remaining 1/4 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.
Source from luhu.jp
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 1-1/2 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 1/2 cup pan drippings, 2 cups
water, and remaining 1/4 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.
Source from luhu.jp