Title: Venison Roast 02
Subject: Boeuf (Venison) Bourguinonne
Date: 1 Dec 1996 20:39:08 -0700
Venison Roast with Red Wine Gravy
3 - 5 Lb. venison roast
3 cups red wine
2 large onions, thinly sliced
12 black peppercorns
6 while allspice
12 whole cloves
1 bay leaf
3 Tbsp. flour
1/4 cup water
Remove any white membrane surrounding roast. Place roast in a
shallow dish. Combine wine, onion, and seasonings. Pour over meat
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 350
degrees for 1-1/2 hours or until meat thermometer registers 170
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. 6 to 8 servings.