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Roast Leg of Venison

6 1/2 pounds leg of venison
2 onions
3 carrots
1 stalk celery
1/4 cup peanut oil
3 cups red wine
1/2 cup red wine vinegar
1/4 cup cognac
1 quart water
1 sprig fresh thyme
1/2 bay leaf
2 tablespoons black peppercorns
2 cups beef stock
3 tablespoons butter

Have your butcher bone and butterfly the venison and tie into a
roast. Slice onions and carrots. Chop celery.

Heat the peanut oil in a nonreactive pot over medium heat. Add the
onions, carrots, and celery and cook until vegetables are soft,
about 5 minutes. Add the wine, vinegar, cognac, water, thyme, bay
leaf, and peppercorns. Bring to a boil and simmer for 20 minutes.
When marinade has cooled to room temperature, pour it over the
venison and refrigerate for 1 to 2 days, turning venison occasionally.

Remove venison from marinade 2 to 3 hours before cooking.

Heat oven to 450F. Transfer the meat to a roasting pan and roast
in preheated oven for 10 minutes. Reduce heat to 350F and continue
roasting until internal temperature reaches 125F, about 1 1/2 hours.

Meanwhile, bring marinade to a boil over medium heat and reduce to
2 cups, about 50 minutes. Strain and combine with beef stock. Simmer
slowly, skimming as necessary, and reduce until mixture just begins
to thicken, about 15 minutes. Strain. Stir in butter and season to
taste with salt and pepper.

Remove meat from oven and allow to rest 20 minutes before serving.
Reheat sauce and pass separately.


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