Yield: 6 servings
3 lb to 5 lb venison roast
3 c red wine
2 lg onions; thinly sliced
12 ea black peppercorns
6 ea whole allspice
12 ea whole cloves
1 ea 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.