Marinated Roast Venison

Yield: 1 servings

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.

Venison can be substituted with any red meat or you can purchase some right here!

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