|Venison leg||6 Pound|
|Dry red wine||2 Cup (32 tbs)|
|Parsley sprigs||2 Tablespoon|
|Salt pork strip||6|
|Melted butter||3⁄4 Cup (12 tbs)|
|Beef broth||1 Cup (16 tbs)|
|Onions||2 Medium, quartered|
|Carrots||2 Medium, sliced|
|Small potatoes||3 Pound|
|White pepper||To Taste|
|Snipped parsley||To Taste|
|Frozen brussels sprouts||20 Ounce (Thawed)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
Season venison with salt; place in shallow pan.
Com- bine wine, onions, carrots, parsley, bay leaves, pep- percorns, cloves and thyme.
Pour over venison.
Refrigerate for 24 hours, turning occasionally.
Re- move venison from marinade; strain, reserving mari- nade.
Place venison on rack in shallow baking pan; place salt pork across venison.
Bake in 450-degree oven for 25 minutes.
Reduce oven temperature to 325 degrees; bake for about 2 hours longer or until venison is medium rare, basting frequently with half the reserved marinade.
Remove venison to hot plat- ter.
Combine remaining marinade with pan drippings in saucepan; bring to a boil.
Blend 2 tablespoons butter with flour; stir into marinade.
Stir in broth slowly,"" cook, stirring constantly, until mixture comes to a boil.
Cook for 1 minute longer.
Peel pota- toes; cut in half.
Cook in boiling, salted water for 15 to 20 minutes or until tender.
Drain and toss with 6 tablespoons butter, white pepper, salt and parsley.
Saute Brussels sprouts in remaining butter for 10 minutes.
Add walnuts; cook for 5 minutes.
Arrange potatoes and Brussels sprouts around venison; serve with gravy.