Serves/Makes: 4
***Marinade***
1/4 cup dry red wine
2 tablespoons balsamic vinegar
1
tablespoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon
salt
1/4 teaspoon coarse ground black pepper
2.75 pounds
boneless Venison rib-eye roast
Directions:
In large resealable food storage plastic bag or 12x8-inch (2-quart)
glass baking dish, combine all marinade ingredients; mix well. Add Venison
Rib-Eye, turning to coat all sides. Seal bag or cover dish with plastic wrap.
Refrigerate 1 to 2 hours, turning occasionally.
When ready to cook,
discard marinade, braise the Roast on all sides in Olive Oil. Heat oven to
400F. Place roast in roasting pan.
Bake at 400F. For medium-rare
doneness, until meat thermometer registers 135F.;. Let roast stand 15 to
20 minutes before slicing or peircing.. The Roast should be pink inside,
never go over medium rare for
doneness.
