Venison Roast In Sherry

  • 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.)

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