Venison Roast

Oxmoor House
8 servings


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1 medium carrot, scraped and grated
1 cup chopped onion
1/2 cup chopped parsley
1/2 cup chopped celery
4 cloves garlic, minced
6 whole cloves
2 slices bacon
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 (3- to 4-pound) venison roast
2 cups vegetable oil
3 cups dry white wine


Combine first 10 ingredients. Place half of mixture in a 13- x 9- x 2-inch baking pan. Add roast. Spoon remaining mixture over roast.

Combine oil and wine; pour over roast. Cover, and marinate two days in refrigerator, turning occasionally.

Bake at 300° for 2 1/2 to 3 hours or until tender, basting occasionally with pan drippings.

Created date

February 2010