Recipe for Marinated Roast Venison

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
1 lrg	Jar crabapple jelly
1 x	Haunch of venison
	Ground black pepper
1 bot	port wine
	To

Instructions:

Instructions: 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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