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.