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Serves 2 to 4.
You will need:
1 Venison Roast
1 Teaspoon Garlic
1 Cup Sherry Wine
1 Tablespoon Sugar
Packet Dry Onion Soup
Fresh / Dried Sage
Method:
1. Pre-heat oven to 425f (220c), then reduce to 350f (175c).
2. Place roast in large sheet of heavy duty foil and sprinkle the ½ packet onion soup over the meat. Place in baking tray and roast for 2 – 2½ hours/
3. Remove roast and rest.
4. Take juices from roast, removing fat, add Sherry wine, sugar, garlic and sage. Thicken to make a gravy.
5. Serve with veg of your choice.
You will need:
1 Venison Roast
1 Teaspoon Garlic
1 Cup Sherry Wine
1 Tablespoon Sugar
Packet Dry Onion Soup
Fresh / Dried Sage
Method:
1. Pre-heat oven to 425f (220c), then reduce to 350f (175c).
2. Place roast in large sheet of heavy duty foil and sprinkle the ½ packet onion soup over the meat. Place in baking tray and roast for 2 – 2½ hours/
3. Remove roast and rest.
4. Take juices from roast, removing fat, add Sherry wine, sugar, garlic and sage. Thicken to make a gravy.
5. Serve with veg of your choice.
