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LOCATION: Recipes >> Variety Meats >> Venison Roast 05

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Roast Venison
Yield: 20 Servings

1 haunch of venison
10 cloves garlic, split in half
1/4 cup olive oil
4 onions, cut into wedges
4 bay leaves
1 Tbsp peppercorns
2 tsp thyme
1 tsp marjoram
1 tsp sage
1 Tbsp salt
3 l dry red wine
1 cup brandy
1/4 cup vinegar

Marinate venison three days prior to serving. Wash venison haunch.
Pierce meat all over with knife point and insert a split garlic
clove in each hole. Pour oil over venison and rub to cover entire
haunch. Place in large roaster. Sprinkle rest of dry ingredients
over venison. Pour wine, brandy and vinegar into bottom of roaster.
Cover and refrigerate. Turn venison twice a day until serving day.

Put covered roaster into 325F oven for 2 1/2 hours, basting often.
Test for desired degree of doneness. Venison should be pink but
not bloody near the bone. Cool 10 minutes prior to carving. Garnish
with parsley and orange wedges.

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