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 ea 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.