Title: Venison Roast with Red Wine Gravy - Sl 11/85
Categories: Entree Game Southern
Yield: 6 Servings

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

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.

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