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Venison Roast With Cinnamon Gravy
Submitted by Larry D. Wolters.
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~ 2 – 4 lb venison roast
~ 1 qt V- 8 juice
~ 1/4 cup soy sauce
~ 8 oz beef broth, optional
~ salt and pepper
~ 2 tsp cinnamon
~ 3 large onions, quartered
~ 8 oz sour cream
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Salt and pepper the roast to taste and place in a large bowl with a lid or in a large zip lock bag.
Mix the V-8 juice with the soy sauce and beef broth if desired. Pour over the meat.
Cover/seal and refrigerate overnight.
Place the roast in a roaster with the juice mixture.
Sprinkle the cinnamon over the roast and add the onions.
Cover and bake at 250 degrees for 5 – 6 hours. Baste often.
When the roast is done remove the onions and meat to a serving platter and keep warm.
Pour the juice into a sauce pan and stir in the sour cream. Whip until smooth.
Heat to a boil and add corn starch mixed with water to thicken the gravy. Stir until smooth and desired thickness.
Slice the roast and serve with the gravy, mashed potatoes, hot rolls, corn or green beans.
Enjoy.
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