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Measurements
      Title: Marinated Roast Venison
 Categories: Non-food, Meats, Make ahead
      Yield: 1 servings
 
           -JUDY GARNETT PJXG05A
      1    Haunch of venison
      1    Bottle port wine
      1 lg Jar crabapple jelly
           -coarse ground black pepper
           -salt; to taste
 
   Hang venison for 6 to 7 days or refrigerate for 10 days. Cook as for
  rare roast beef. Season with salt and pepper. Baste while cooking
  with sauce made of wine and melted jelly. Serve with wine sauce over
  venison.


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