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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.