Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 1 2011
Bacon Wrapped Venison Roast
4 pounds venison roast
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
1/4 teaspoon ginger
1/4 teaspoon cloves
6 thick slices bacon
1 cup red wine
2 tablespoons butter
2 tablespoons breadcrumbs
Preheat oven to 350F.
In a small bowl, combine rosemary, salt, sugar, cinnamon, pepper, ginger, and cloves. Rub mixture evenly over venison roast, patting down to adhere. Wrap bacon slices evenly over roast.
Place roast in a roasting pan; pour wine over. Roast 2 hours 30 minutes, until meat is very soft and internal temperature reaches 150F. Remove roast from pan; transfer to a serving platter.
Place roasting pan over medium heat on stovetop; add remaining ingredients and simmer, scraping to mix juices, until thickened. Pour over roast and serve.