Roast Venison

This roast venison recipe really warmed me up this cold December night:

Ingredients List:

4 lb venison roast.
6 rashers of bacon.
1 cup of red wine.
1 sprig of rosemary.
2 cloves.
2 tablespoons of breadcrumbs.
2 tablespoons of butter.
1 1/2 teaspoons of sugar.
1 teaspoon of vinegar.
1/2 teaspoon of cinnamon.
1/4 teaspoon of ginger.
Salt and pepper.

Cooking Instructions:

Wrap the bacon rashers around the roast.

Put the rosemary in a roasting pan and place the roast on top of it.

Mix together the wine, ginger, cinnamon, cloves and sugar. Pour around roast.

Season with salt and pepper.

Roast at 350°F oven for about 2 hours and 45 minures.

Remove from pan to a serving platter; strain off juices into a saucepan.

Over a low heat, cook the juices with the breadcrumbs until boiling. Add the vinegar and butter; pour over roast.

Recipe source: 

Published in: on December 3, 2006 at 7:12 pm  Leave a Comment  

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