Title: Venison Roast - Sl 10/82
Categories: Entree Game Meat Southern
Yield: 8 Servings

1	c	;water
1	c	Vinegar
2	ts	Salt
1/8	ts	Pepper
1	c	Dry red wine; divided
2	cl	Garlic
1		3 to 5 pound venison roast
10	sl	To 12 slices bacon
2	tb	All-purpose flour
2	c	;Water

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.

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