Venison Roast with Cider
Description
This is great sliced thin and covered with gravy made from the pan
juices thickened with cornstarch.
Ingredients
4 lbs venison roast
1 TBS olive oil
1 1/4 tsp pepper
1/2 tsp salt
1/4 cup flour
1 tsp ground oregano
1/2 tsp thyme
1 tsp rosemary
1/2 tsp minced garlic
1 cup apple cider
1 TBS lemon juice
1 cup water
cornstarch
1 TBS olive oil
1 1/4 tsp pepper
1/2 tsp salt
1/4 cup flour
1 tsp ground oregano
1/2 tsp thyme
1 tsp rosemary
1/2 tsp minced garlic
1 cup apple cider
1 TBS lemon juice
1 cup water
cornstarch
Methods/steps
Cut slits in the roast and rub with oil
Mix pepper, salt, flour,
oregano, thyme, rosemary and garlic
Add just enough water to make
a paste
Rub paste onto roast, working some into slits
Combine
the water, apple cider and lemon juice; pour into baking dish
Place roast in baking dish and bake uncovered @325?F for 1 hour
Baste with pan juices, cover and cook another 1 1/2 hours (baste
every now and again)
Mix pepper, salt, flour,
oregano, thyme, rosemary and garlic
Add just enough water to make
a paste
Rub paste onto roast, working some into slits
Combine
the water, apple cider and lemon juice; pour into baking dish
Place roast in baking dish and bake uncovered @325?F for 1 hour
Baste with pan juices, cover and cook another 1 1/2 hours (baste
every now and again)
Additional Tips
This is great sliced thin and covered with gravy made from the pan
juices thickened with cornstarch.
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