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Boeuf (venison) Bourguinonne

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Ingredients
  • 3 - 5 Lb. venison roast
  • 3 cups red wine
  • 2 large onions, thinly sliced
  • 12 black peppercorns
  • 6 while allspice
  • 12 whole cloves
  • 1 bay leaf
  • 3 Tbsp. flour
  • 1/4 cup water
Instructions

Venison Roast with Red Wine Gravy. Remove any white membrane surrounding roast. Place roast in a shallow dish. Combine wine, onion, and seasonings. Pour over meat and cover. Marinate overnight in refrigerator, turning occasionally. Remove roast from marinade, reserving marinade. Brown roast in a Dutch Oven. Add marinade to roast, and bake, uncovered at 350 degrees for 1-1/2 hours or until meat thermometer registers 170 degrees. Remove Bay Leaf and discard. Remove roast, reserving marinade. Combine flour and water, stirring until smooth. Add flour mixture to marinade, cook over medium heat, stirring constantly until thickened. Serve gravy with roast. 6 to 8 servings.

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