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Marinated Roast Venison Recipe | |
Game | |
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Ingredients:
1 Haunch of venison1 Bottle port wine 1 lg Jar crabapple jelly coarse ground black pepper salt to taste
Directions:
Hang venison for 6 to 7 days or refrigerate for 10 days. Cook as for rare roast beef. Season with salt and pepper. Baste while cooking with sauce made of wine and melted jelly. Serve with wine sauce over venison. | |