Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 no ingredients

1 six-pound haunch of Venison 1 Bottle claret or burgundy 1
large onion, sliced 1 bay leaf 1 crushed clove
garlic 3 juniper berries 6 strips fat bacon - - - -
~ - - - - - - - - - - - - - - - - - - - - - ~ - - - - - - - - - If the
lower part of the leg is used, remove the shank bone from the venison.
Place the meat in a large bowl, marinate overnight in the wine with the
Onion, Garlic, Bay Leaf Juniper Berries.

Preheat oven to hot 450 degrees.

Remove the meat from the marinade skewer tie it into a compact shape.
Strain and reservee the marinade. Insert a thermometer in the thickest
portion of muscle place the meat on a rack in an open roasting pan. Place
the bacon strips on top of the meat.

Roas the meat twenty minutes. Reduce the oven temp. to moderate, 325
degrees cook 15-18 min per pound to an internal temperature of 140
degrees for very rare; 150 degrees for medium-well done. While the meat is
roasting, be sure to baste occasionally with the marinade. Serve with
boiled potatoes, or as I use to, with boiled chestnuts.

NYC Nutrilink: N0^00000
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