Venison Roast with Bacon and Red Wine Gravy

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.

Cooking Method: Baking, Roasting

Cuisine: Southern

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 4

Calories: 1554.2

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.

Directions

1
In a bowl or large zip-top bag, combine the water, vinegar, salt, pepper, 3/4 cup of the dry red wine, and minced garlic.
2
Place the venison roast in the marinade, ensuring it is fully submerged. Cover and refrigerate overnight.
3
Preheat oven to 550°F (288°C).
4
Remove the roast from the marinade and discard the liquid. Pat the meat dry with paper towels.
5
Place the roast in a shallow roasting pan. Wrap the top and sides of the roast with bacon slices, tucking the ends underneath.
6
Cover the pan tightly with aluminum foil, sealing the edges to trap steam.
7
Roast at 550°F (288°C) for 7 minutes to sear the exterior.
8
Reduce oven temperature to 350°F (175°C). Continue roasting for 1 to 1.5 hours, basting with pan drippings every 10 minutes, until the meat is tender.
9
While the roast finishes cooking, prepare the gravy. In a small skillet over medium heat, cook the all-purpose flour, stirring constantly, until it turns a light golden brown color. Remove from heat and let cool slightly.
10
In a separate container, combine 1/2 cup of the hot pan drippings from the roast, the remaining water, and the remaining dry red wine. Stir well to blend.
11
Slowly whisk the liquid mixture into the browned flour until smooth.
12
Return the gravy mixture to the skillet over medium heat. Cook, stirring constantly, until the gravy thickens and bubbles, about 3-5 minutes.
13
Remove roast from oven and let rest for 10 minutes before slicing. Serve with the warm brown gravy.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 1554.2kcal

% Daily Value *
Total Fat 106.1g164%
Saturated Fat 35.3g177%
Cholesterol 135.5mg46%
Sodium 1407mg59%
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.

Read it online: https://www.chefs-mate.com/recipe/venison-roast-sl-10-82/