Roast Haunch Of Venison
|Claret/Burgundy||1 Bottle (1 l)|
|Onion||1 Large, sliced|
|Garlic||1 Clove (5 gm), crushed|
|Bacon fat strip||6|
1. If the lower part of the leg is used, remove the shank bone from the venison. Place the meat in a large bowl and marinate overnight in the wine with the onion, garlic, bay leaf and juniper berries.
2. Preheat oven to hot (450° F.).
3. Remove the meat from the marinade and skewer and tie it into a compact shape. Strain and reserve the marinade. Insert a thermometer in the thickest portion of muscle and place the meat on a rack in an open roasting pan. Place the bacon strips on top of the meat.
4. Roast the meat twenty minutes. Reduce the oven temperature to moderate (325° F.) and cook fifteen to eighteen minutes per pound to an internal temperature of 140° for very rare; 150° for medium well done. While the meat is roasting, baste occasionally with the marinade