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 reserve 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. Roast 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.
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