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.