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From: Jim.Weller@salata.com (Jim Weller)
Newsgroups: rec.food.recipes
Subject: Charleston Roast Venison
Followup-To: rec.food.cooking
Date: 21 Dec 1999 06:02:02 -0700
Organization: Salata 310-543-0439
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Xref: swen.emba.uvm.edu rec.food.recipes:38426


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
    Title: Charleston Roast Venison
 Categories: Venison, Marinades
    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.
COOKING: 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.

From: Leonard Janozeski
 
MMMMM


                                              YK Jim
                                              

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