Marinated roast venison

Yield: 1 servings

1 Haunch of venison

1 Bottle port wine

1 large Jar crabapple jelly

-coarse ground black pepper

-salt, to taste


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.