Venison Roast with Cider


Servings: 6 to 8

Ingredients: 4lbs. venison roast
                  1 tbsp. cooking oil
                  1 1/4 tsp. pepper
                  1/2 tsp. salt
                  1/2 cup flour
                  1 tsp. ground oregano
                  1/2 tsp. thyme
                  1 tsp. rosemary
                  1/2 tsp. garlic
                  1 cup apple cider or juice
                  1 tbsp. lemon juice
                  1 cup water
                  cornstarch

          Cut several slits in the roast and rub with oil. In a small bowl mix pepper, salt, flour, oregano, thyme, rosemary and garlic salt. Add just enough water to make a past. Rub paste into meat, working into each slit. Place meat in baking dish containing apple cider, lemon juice, and water, Bake uncovered in a 325-degree F oven for 1 hour. Baste with juices and cider mixture. Cover. Roast another 1 1/2 hours or until well done, basting every 15 or 20 minutes. Slice thin and make gravy from pan juices by thickening with cornstarch, if desired. (Combine 2 or 3 tsp. cornstarch with water and then add to pan juices. Cook until thickened.)



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