Venison Roast Recipe
Ingredients
| Venison | 6 Pound | |
| 1/2 cup rose' wine | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Rosemary | 1 Tablespoon, crushed | |
| Black pepper | 1 Teaspoon | |
| 1/4 tsp. powdered cloves | ||
| Garlic | 2 Clove (5gm), minced | |
| Flour | 3 Tablespoon | |
| Celery | 1 Cup (16 tbs), diced | |
| Carrots | 1 Cup (16 tbs), diced | |
| Onion | 1 Cup (16 tbs), diced | |
| 1 10 1/2 oz. can beef consomme | ||
Directions
Mix together wine, oil, salt, rosemary, pepper, cloves and garlic.
Pour over roast and marinate 24 hours.
Place roast, marinate and remaining ingredients in roasting bag.
Roast at 400°F.15 minutes.
Reduce heat to 350°F. and roast 1 1/2 hours longer.
Pour over roast and marinate 24 hours.
Place roast, marinate and remaining ingredients in roasting bag.
Roast at 400°F.15 minutes.
Reduce heat to 350°F. and roast 1 1/2 hours longer.
Chef
