Ingredients for Roast Haunch Of Venison recipe
Categories: game, camping
Yield: 12 servings
1 no ingredients
1 six-pound haunch of Venison1 Bottle claret or burgundy 1
large onion, sliced1 bay leaf 1 crushed clove
garlic3 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.