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LOCATION: Recipes >> Variety Meats >> Venison Roast 07

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Venison Roast with Cider

4 lbs venison roast
1 TBS olive oil
1 1/4 tsp pepper
1/2 tsp salt
1/4 cup flour
1 tsp ground oregano
1/2 tsp thyme
1 tsp rosemary
1/2 tsp minced garlic
1 cup apple cider
1 TBS lemon juice
1 cup water
cornstarch

Cut slits in the roast and rub with oil. Mix pepper, salt, flour,
oregano, thyme, rosemary and garlic. Add just enough water to make
a paste. Rub paste onto roast, working some into slits. Combine
the water, apple cider and lemon juice; pour into baking dish.
Place roast in baking dish and bake uncovered @325 for 1 hour.
Baste with pan juices, cover and cook another 1 1/2 hours (baste
every now and again).

This is great sliced thin and covered with gravy made from the pan
juices thickened with cornstarch.

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