INDIANA ROAST VENISON WITH GARLIC GRAVY
Recipe from Teresa Rody, Interpretive Naturalist Upper Wabash-Salamonie Reservoir
4 lbs. Venison Roast, boned-rolled-tied
Salt and Pepper to taste
4 Tbs. Butter or Margarine
2 Tbs. Brown Sugar
1 Tbs. Cider Vinegar
1 Garlic Clove, mashed
1/2 Cup Water
1/8 tsp. Dried Thyme
1/2 Bay Leaf, crumbled
Sprinkle meat with salt and pepper. Put in roaster. Roast (covered) at 450 degrees for 30 minutes, turning several times to brown evenly. In separate pan, melt butter; add brown sugar, vinegar, garlic, and water. Heat to boiling. Add thyme and bay leaf. Pour over meat. Reduce heat in oven to 350 degrees and continue to roast, basting occasionally, until done. Internal temperature should be at least 160 degrees. Strain gravy and serve along side or pour on top before serving.
Gravy can be thickened if desired with 1 Tbs. flour. Serves 6-8.
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