In between cleaning snow off the drive way and snow shoeing, I was able to toss a venison roast in the oven. As an experiment, I poured a mixture of maple syrup, and rose wine over the venison roast. I also tossed the ingredients for a loaf of fresh whole wheat bread in the bread machine. I was so hungry when supper was finally done after smelling baking bread and roasting venison all afternoon. Maybe that is why this roast was so good. The venison was also served with a wild rice side dish.
¼ cup maple syrup
1 cup red wine. (I used cheap rose)
1 cup water
1 tablespoon onion powder
Teaspoon garlic powder
Place roast in dutch oven. Combine rest of ingredients and pour over roast. Cook at 275° for 4 hours. Ladle sauce over meat about every half hour. When roast is done, remove meat from dutch oven and use left over sauce to make gravy. Pour gravy over meat before carving.