Venison Roast With Red Wine Gravy - Sl 11/85 Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3 lbs: to 5 lb venison roast,
3 cup: red wine,
2 large: onions, thinly sliced
12 each: black peppercorns,
6 each: whole allspice,
12 each: whole cloves,
1 each: bay leaf,
3 tbsp: all-purpose flour,
1/4 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 1-1/2 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. Yield: 6 to 8 servings.
From Nell Kruger of Texas, in November, 1985 "Southern Living". Typos by
Jeff Pruett.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
Source from luhu.jp
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. Yield: 6 to 8 servings.
From Nell Kruger of Texas, in November, 1985 "Southern Living". Typos by
Jeff Pruett.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
Source from luhu.jp