Slow-Cooked Italian Venison Roast
8 hours - overnight to marinate.
Cook time: 45 minutes per pound, 3 hours for a 4 pound roast.
- 1 (4-5lb) venison roast
- 1 (16-oz) bottle Italian Dressing
- 2 T. flour
- 1/2 to 1 lb. bacon strips
- 2 green bell peppers
- 2 medium onions
- 1 4 oz. can sliced mushrooms
- 1 (10.5 oz) can French onion soup
Place the venison roast in a large pot or bowl. Pour Italian dressing over roast, turning to coat all sides. Cover the pot and place roast in refrigerator for 8 hours or overnight to marinate.
Preheat the oven to 280 degrees. Remove the roast from the pot and place on a rack in a roasting pan. Pour any remaining marinade from the pot into a jar. Add the flour to the jar and shake well. Place the jar in the refrigerator.
Wrap the roast with overlapping bacon strips and tie with kitchen string or drape the strips of bacon over the roast. Cut the green bell peppers and onions into chunks. Drain the mushrooms. Spread the vegetables around the roast and pour the French onion soup over the roast. Cover the roasting pan. Roast for 45 minutes per pound.
To serve, remove the roast from the pan and slice the roast across the grain. Drain the drippings from the pan into a small saucepan over medium-high heat. Bring the drippings to a boil and stir in the flour mixture from the jar. Continue to boil and mix well to make a thick gravy. Pour gravy over roast or individual servings.