- 1 venison roast; washed thoroughly
- 1 package dry onion soup mix
- 1 tsp. garlic
- 1 cup sherry wine
- 1 tbsp. sugar
Preheat oven to 425 degrees then reduce the heat to 350 degrees. Place roast on a large piece of heavy duty aluminum foil. Sprinkle 1/2 pkg. of dry onion soup over meat. Wrap the venison in the foil and seal the edges tightly.
Place the wrapped meat in a baking pan and roast for 2 to 2 1/2 hours or until tender. Remove the roast and put it on a pleat. Pour off any fat from the juices. Add red wine sage, sugar and juices and thicken with flour or corn starch to make a gravy.
(Tip: use corn starch if you want a lighter gravy.)