Venison Roast With Cider

Recipe Ingredients

4 lbs	1816g / 64oz	Venison roast
1 tablespoon	15ml	Cooking oil
1 1/4 teaspoons	6.3ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Salt
1/2 cup	31g / 1.1oz	Flour
1 teaspoon	5ml	Ground oregano
1/2 teaspoon	2.5ml	Thyme
1 teaspoon	5ml	Rosemary
1/2 teaspoon	2.5ml	Garlic salt
1 cup	237ml	Apple cider or juice
1 tablespoon	15ml	Lemon juice
1 cup	237ml	Water
2 teaspoons	10ml	Cornstarch - (to 3)

Recipe Instructions

Cut several slits in the roast and rub with oil.

In a small bowl mix pepper, salt, flour, oregano, thyme, rosemary and garlic salt. Add just enough water to make a paste. Rub paste into meat, working into each slit.

Place meat in baking dish containing apple cider, lemon juice, and water. Bake uncovered in a 325 degree oven for 1 hour.

Baste with juices and cider mixture. Cover. Roast another 1 1/2 hours or until well done, basting every 15 or 20 minutes.

Slice thin and make gravy from pan juices by thickening with cornstarch, if desired. (Combine 2 or 3 teaspoons cornstarch with water and then add to pan juices. Cook until thickened.)

This recipe yields 6 to 8 servings.

Source:
The Virtual Rod And Gun Club at http://www.rodandgunclub.com

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