Braised Boneless Venison Roast

Finally finsihed the Braised Boneless Venison Roast
rich tasting and oh so decadent.

Here's the original roast about 1/5 in thick and 4 in wide

I mixed up a marinade of olive oil, vinegar,
hot sauce, vinegar, soy sauce,
spanish tarragon, thyme, salt & pepper
and refrigerated covered over night.

Next day I brought the roast to room temperature
placed the roast in a corning ware baker
on a bed of yellow onions chopped medium;
around the edges I added chopped carrots, potatoes, celery,
and a little more onion because I had half a red one to use.
I added more herbs and some whole bay leaves.
I did not discard the marinade, but forgot to take photos of
adding additioal 2 cups dry red wine & 2 cups of water for braising.

Roast was cooked covered at 300 F for 1.25 hours and was just a tad
 over medium rare at an internal temperature of 159 F.
 I removed the roast from oven and set it aside covered to rest.

Turn up the oven to 350 F and cook vegetables another 1/2 hour.
Drain and remove vegetables from baking dish and set aside.

I added 2 tbs corn starch mixed with water to the wine sauce gravy
placing back in the oven for 20 more minutes to thicken.
Serve up meat slices & vegetables and spoon gravy over both.

The venison was rich but a dense meat.
Gary loved it. I think I could have cooked it less time.
Next time I might make a brown gravy using white wine.