I have other recipes for venison if you would like them.


  • 1 venison roast
  • 1 lemon
  • 3/4 cup boullion
  • 3-4 slices of bacon flour
  • salt and pepper
  • 1/2 cup red dinner wine or cranberry juice


Wipe roast with damp cloth. Squeeze lemon over meat, then salt and pepper meat. Combine wine and boullion. Place roast in a roasting pan. Heat oven to 500 for 10 minutes. Reduce heat to 425. Cover meat with bacon slices and roast for 30 minutes more, basting often with wine mixture. Remove bacon when brown. Cover roast loosely with foil and reduce oven to 350; continue roasting until done about 20 minutes per pound of meat for medium done. Remove roast and make thickened gravy with flour.

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Submitted 6/13/05.
Source: old cookbook
Submitted By: Ginger Williams

Venison Roast