Venison Roast

Name: Venison Roast
Ingredients: 3 medium onions, sliced; 3 stalks celery, chopped; 2 carrots, chopped; 1 bunch parsley, chopped; 3 cloves garlic, slivered; 1 c. red wine vinegar with garlic; 1 c. red wine, reduced (optional); 1 Tbsp. peppercorns, cracked; 1 c. water; 1 venison roast

10 ingredients

10 steps

Ingredients

3 medium onions, sliced
3 stalks celery, chopped
2 carrots, chopped
1 bunch parsley, chopped
3 cloves garlic, slivered
1 c. red wine vinegar with garlic
1 c. red wine, reduced (optional)
1 Tbsp. peppercorns, cracked
1 c. water
1 venison roast

Directions

1

Mix all ingredients together to form marinade and pour over roast.
2

Cover and refrigerate for 4 to 5 days, turning twice a day.
3

Remove meat and pat dry with a paper towel.
4

Strain marinade and reserve both marinade and vegetables.
5

Make deep slits and insert pieces of bacon or rinsed salt pork.
6

Melt 3 to 4 tablespoons fat in heavy roasting pan and brown meat evenly. Cover loosely with foil and roast in oven at 350° for 20 minutes per pound for medium and 30 minutes per pound for well done. Remove roast to a large platter and set on top burner.
7

Saute vegetables from marinade.
8

Remove vegetables with slotted spoon and put around roast.
9

Stir in a little flour to make a brown roux, then stir in reserved marinade.
10

Cook until thickened. Correct seasoning and pour into a sauce boat.