Ingredients for Venison Roast With Wine Gravy
- 3-4 lb boneless venison roast
- Dry White Wine
- 1 large onion, chopped
- Black Peppercorns
- Cloves
- Allspice
- Bay Leaf
- 2 tsp salt
- All Purpose Flour
- Water
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How to Make Venison Roast With Wine Gravy
- Preheat oven to 325°F (160°C).
- Pat the venison roast dry with paper towels. Season generously with salt, pepper, garlic powder, and onion powder.
- Sear the roast in a large oven-safe skillet over medium-high heat for 2-3 minutes per side, until browned.
- Add the carrots, celery, and onion to the skillet and cook for 5 minutes, until softened.
- Pour in the red wine, beef broth, and thyme. Bring to a simmer.
- Transfer the skillet to the preheated oven and roast for approximately 4-5 hours, or until a meat thermometer inserted into the thickest part registers 130-135°F (54-57°C) for medium-rare.
- Remove the roast from the oven and let it rest for at least 15 minutes before carving.
- Strain the cooking liquid from the skillet into a saucepan. Skim off excess fat.
- Bring the strained liquid to a simmer over medium heat. In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water to form a slurry.
- Whisk the cornstarch slurry into the simmering liquid. Cook, stirring constantly, until the gravy thickens.
- Carve the venison roast and serve with the rich wine gravy, along with roasted vegetables.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
5g
Fat
7g
Carbs
1g
