Bacon wrapped venison roast


4 pounds venison roast
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon sugar
½ teaspoon cinnamon
½ teaspoon black pepper
¼ teaspoon ginger
¼ teaspoon cloves
6 thick slices bacon
1 cup red wine
2 tablespoons butter
2 tablespoons breadcrumbs


1) Preheat oven to 350°F.

2) In a small bowl, combine rosemary, salt, sugar, cinnamon, pepper, ginger, and cloves. Rub mixture evenly over venison roast, patting down to adhere. Wrap bacon slices evenly over roast.

3) Place roast in a roasting pan; pour wine over. Roast 2 hours 30 minutes, until meat is very soft and internal temperature reaches 150°F. Remove roast from pan; transfer to a serving platter.

4) Place roasting pan over medium heat on stovetop; add remaining ingredients and simmer, scraping to mix juices, until thickened. Pour over roast and serve.

The White Horse Bristol
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