Venison Roast With Cider Sauce

Recipe Ingredients

8 lbs	3632g / 128oz	Venison roast
16		Whole cloves
1 cup	237ml	Apple cider
1 cup	237ml	Apple cider vinegar
3/4 cup	177ml	Molasses
1/4 cup	59ml	Water
1 tablespoon	15ml	Worcestershire sauce
2		Bay leaves
2 teaspoons	10ml	Salt - divided
2 tablespoons	30ml	All-purpose flour
1 cup	237ml	Water - to 1 1/2 cups

Recipe Instructions

Remove any white membrane surrounding roast. Place roast in a large roasting pan; stud with cloves. Combine apple cider and next 4 ingredients; pour mixture over roast in pan. Add bay leaves to pan, and sprinkle roast with 1 teaspoon salt.

Bake at 350 degrees for about 2 hours or until meat thermometer registers 160 degrees. Baste with pan drippings occasionally. Remove roast to a serving platter, reserving pan drippings. Let roast stand 10 minutes before slicing.

Combine remaining 1 teaspoon salt, flour, and 1 cup water in a jar. Cover tightly and shake vigorously. Bring pan drippings to a boil. Add flour mixture, stirring constantly. Cook, stirring constantly, until mixture is thickened.

Add remaining 1/2 cup water for thinner consistency, if desired. Remove and discard bay leaves. Serve with sliced roast.

This recipe yields 8 to 10 servings.

Source:
Ester Dick - Crown Point, IN - for Progressive Farmer Online - Downloaded from - http://www.pathfinder.com/PF

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