Venison roasted with red wine.
Cook Time: 3 hours
Ingredients:
1 cup dry red wine
1 cup water
1 1/2 teaspoons salt
1 large bay leaf or 2 small bay leaves
6 whole cloves
1/2 teaspoon ground allspice
1 large onion, sliced
one venison roast, chuck or rump, about 4 1/2 to 6 pounds
2 tablespoons bacon drippings or oil
Preparation:
Combine first 7 ingredients to make a marinade. Put meat in a deep non-reactive container; pour marinade over meat. Cover and refrigerate for 1 to 2 days. Drain, strain, and reserve marinade. Dry meat. In a Dutch oven over medium heat, brown all sides of roast in hot bacon drippings or oil. Add 1/2 cup of the reserved marinade. Cover and simmer for 2 to 3 hours, or until meat is tender. Check often and add more marinade as needed to prevent sticking. Remove pot roast to serving platter and slice. If desired, thicken drippings with flour mixed with a little water and pour over roast. Serve roast with rice or buttered noodles.
Serves 6 to 8.