Ingredients
- 1 Haunch of venison
- 1 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.
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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Marinated Roast Venison