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Title: Marinated Roast Venison
Categories: Non-food, Meats, Make ahead
Yield: 1 servings
-JUDY GARNETT PJXG05A
1 Haunch of venison
1 Bottle port wine
1 lg 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.
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