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Venison Roast

8 lb venison roast

1 medium carrot, diced
1 medium onion, diced
1 rib of celery, diced

1 tablespoon juniper berries
1 teaspoon rosemary
4 cloves garlic
1/2 teaspoon thyme

5 cups red wine
2 cups red wine vinegar

1/4 cup olive oil

Combine the above and bring to a boil; take off heat and let come
to room temperature. This marinade should not be hot or cold in
temperature but lukewarm. Place the roast in the marinade using
a container just slightly bigger than the roast; cover the roast
with plastic and put a weight on top - the roast should be submerged
in the marinade. Marinate for two days in the refrigerator.

Drain roast for at least an hour and reserve remaining marinade
for sauce.

Sprinkle with fresh cracked black pepper and brown on top of stove.

Roast at 350 degrees until meat thermometer reaches 115 degrees.
This will be rare. Let rest 35-40 minutes and slice very thin.

You can remove the vegetables from marinade and use some of it to
baste the venison while it is roasting. Use the rest of it as a

Boil marinade until reduced to one cup. In the meantime, cut 1 lb
of butter into 1 tablespoon sized pieces. After the marinade is
reduced, add the soft (not melted) butter a piece at a time, wisking
vigorously after each addition. If you have some currant jelly,
wisk in about 1 tablespoon at the very end. You will have a
wonderful rich buttery sauce to serve over the venison.


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