Venison roast

Venison roast



  • bay leaves - 6 item
  • whole cloves - 12 item
  • rump roast - 3 7
  • whole black pepper - 1 Tbsp
  • large white onion, sliced - 1 item
  • cooking sherry or white vinegar - 1 item

How to make venison roast:

Place venison in bowl. Cover with equal parts wine or vinegar and water. Add other ingredients. Refrigerate 24 hours to 3 days, turning several times. When ready to cook, remove meat from liquid and sear on all sides in hot fat. Be careful to prevent sticking to the side of the pan! Add 1 cup of the pickling liquid, cover and cook slowly about 3 hours. Make a gravy from the drippings and add 3 to 4 ginger snaps. Stir until smooth and add rest of the pickling mixture to gravy.

Recipe categories: Main dish, Wild game, Deer.

Venison roast
Average rating: 4 of 5, total votes: 5
Cook. Time: PT3H10M
Total Time: PT3H10M

Cause of complaint:

Related ingredients:
eggs, salt, cornstarch, water, oil, margarine or butter, pinch of salt, chopped onion
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