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Venison Roast – Sl 10/82

Venison Roast - Sl 10/82 recipe image
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;€™s satisfying, aromatic, and deeply traditional.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 8
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;€™s satisfying, aromatic, and deeply traditional.
Ingredients
  • 1 cup ;water
  • 1 cup Vinegar
  • 2 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 1 cup Dry red wine; divided
  • 2 cloves Garlic
  • 1 ea To 5 pound venison roast
  • 10 sl To 12 slices bacon
  • 2 tablespoon All-purpose flour
  • 2 cup ;Water
Directions
  1. 1
    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.
  2. 2
    Place the venison roast in the marinade, ensuring it is fully submerged. Cover and refrigerate overnight.
  3. 3
    Preheat oven to 550°F (288°C).
  4. 4
    Remove the roast from the marinade and discard the liquid. Pat the meat dry with paper towels.
  5. 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. 6
    Cover the pan tightly with aluminum foil, sealing the edges to trap steam.
  7. 7
    Roast at 550°F (288°C) for 7 minutes to sear the exterior.
  8. 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. 9
    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.
  10. 10
    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.
  11. 11
    Slowly whisk the liquid mixture into the browned flour until smooth.
  12. 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. 13
    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.

Keywords: venison, roast, bacon, red wine, marinade, gravy, southern, game meat, comfort food, holiday dinner, tender, braised, garlic, vinegar, flour, drippings, main course, rustic, traditional, savory
Read it online: https://www.chefs-mate.com/recipe/venison-roast-sl-10-82/