BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 9 2010
4 lb venison roast
6 rashers of bacon
1 cup of red wine
1 sprig of rosemary
2 tablespoons of breadcrumbs
2 tablespoons of butter
1 1/2 teaspoons of sugar
1 teaspoon of vinegar
1/2 teaspoon of cinnamon
1/4 teaspoon of ginger
Salt and pepper
Wrap the bacon rashers around the roast.
Put the rosemary in a roasting pan and place the roast on top of it.
Mix together the wine, ginger, cinnamon, cloves and sugar. Pour around roast.
Season with salt and pepper.
Roast at 360F oven for about 2 hours and 30 minutes.
Remove from pan to a serving platter; strain off juices into a saucepan.
Over a low heat, cook the juices with the breadcrumbs until boiling. Add the vinegar and butter; pour over roast.