This classic Southern-style venison roast is a hearty comfort food masterpiece. The lean game meat is first marinated in a savory blend of red wine, vinegar, and garlic to tenderize the fibers and infuse deep flavor. Wrapped in salty, smoky bacon, the roast is slow-baked until fork-tender. The real magic happens with the gravy: a simple but effective roux made from browned flour and the flavorful pan drippings, creating a rich, velvety sauce that complements the robust taste of the venison. Perfect for holiday gatherings, Sunday suppers, or any occasion where you want to impress with a rustic, home-cooked meal. It&# 226;ÂÂs satisfying, aromatic, and deeply traditional.
Venison Roast – Sl 10/82
Description
This classic Southern-style venison roast is a hearty comfort food masterpiece. The lean game meat is first marinated in a savory blend of red wine, vinegar, and garlic to tenderize the fibers and infuse deep flavor. Wrapped in salty, smoky bacon, the roast is slow-baked until fork-tender. The real magic happens with the gravy: a simple but effective roux made from browned flour and the flavorful pan drippings, creating a rich, velvety sauce that complements the robust taste of the venison. Perfect for holiday gatherings, Sunday suppers, or any occasion where you want to impress with a rustic, home-cooked meal. It&# 226;ÂÂs satisfying, aromatic, and deeply traditional.Ingredients
Directions
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In a bowl or large zip-top bag, combine 1 cup water, 1 cup vinegar, 2 teaspoons salt, 1/8 teaspoon pepper, 3/4 cup dry red wine, and 2 cloves minced garlic.
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Place the venison roast in the marinade, ensuring it is fully submerged. Cover and refrigerate overnight.
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Preheat oven to 550ðF (288ðC).
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Remove the roast from the marinade and discard the liquid. Pat the meat dry with paper towels.
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Place the roast in a shallow roasting pan. Wrap the top and sides of the roast with bacon slices, tucking the ends underneath.
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Cover the pan tightly with aluminum foil, sealing the edges to trap steam.
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Roast at 550ðF (288ðC) for 7 minutes to sear the exterior.
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Reduce oven temperature to 350ðF (175ðC). Continue roasting for 1 to 1.5 hours, basting with pan drippings every 10 minutes, until the meat is tender.
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While the roast finishes cooking, prepare the gravy. In a small skillet over medium heat, cook 2 tablespoons all-purpose flour, stirring constantly, until it turns a light golden brown color. Remove from heat and let cool slightly.
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In a separate container, combine 1/2 cup of the hot pan drippings from the roast, 2 cups water, and the remaining 1/4 cup dry red wine. Stir well to blend.
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Slowly whisk the liquid mixture into the browned flour until smooth.
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Return the gravy mixture to the skillet over medium heat. Cook, stirring constantly, until the gravy thickens and bubbles, about 3-5 minutes.
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Remove roast from oven and let rest for 10 minutes before slicing. Serve with the warm brown gravy.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1554.2kcal
- % Daily Value *
- Total Fat 106.1g164%
- Saturated Fat 35.3g177%
- Cholesterol 135.5mg46%
- Sodium 14070.6mg587%
- Total Carbohydrate 27.6g10%
- Dietary Fiber 1.3g6%
- Sugars 2.1g
- Protein 104.0g208%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Marinating Tip: If your roast is very large (over 5 pounds), ensure the marinade penetrates well by poking small holes in the meat with a fork before adding the liquid. For extra flavor, crush the garlic cloves rather than mincing them for the marinade.
Gravy Consistency: If the gravy is too thick, add a splash more water or broth. If it is too thin, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering gravy until thickened.
Storage: Store leftover roast and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop to prevent the meat from drying out.
Variation: For a richer gravy, substitute the water in the gravy recipe with beef or venison stock. You can also add a tablespoon of butter to the finished gravy for extra silkiness.
