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Jalapeno-glaze Venison Saddle

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CATEGORY CUISINE TAG YIELD
Game 6 Servings

INGREDIENTS

1 1/2 c Burgundy wine
1 1/2 t Ground ginger
2 T Caribe, crushed N. New
Mexico hot red chile
1 3-4 lb venison saddle or
use elk or antelope
3 Cloves garlic, slivered
1/4 c Minced onion
1/2 c Jalapeno Jelly, see index
or purchased type
6 Lean, heavily smoked country
bacon

INSTRUCTIONS

Combine wine, ginger & caribe. Set aside. With sharp knife, pierce
roast about 1-inch deep all over. Insert sliver of garlic in each
gash. Set roast in ovenproof glass roasting dish & top with onion.
Drizzle marinade all over roast. Let stand at room temperature at
least 2 hours (6-8 hours if time allows), basting frequently. Preheat
oven to 450. Drain marinade & reserve for basting. Glaze roast with
jelly, smoothing evenly all over surface. Wrap bacon slices around
roast, laying them adjacent to each other. Fasten bacon with skewers
or tie with heavy cooking twine. Roast 15 minutes or until bacon
starts to crisp. Reduce oven to 325, continue to roast to desired
doneness, basting every 15 minutes with reserved marinade. Allow  about
12 minutes per pound for rare. Check for doneness by piercing  with a
sharp knife. (Make cut in bottom of roast to avoid marring its
appearance). Remember that game meats are inherently dry, so they are
most tender when roasted rare or medium-rare. Cooking beyond medium
stage makes for very dry meat. When venison is done to your liking,
let rest at least 30 minutes to let juices settle. Cut in slices
across the grain, cutting through bacon so each slice is encircled
with bacon. Cut slices 1/4 to 1/2 inch thick, depending on the
tenderness of the meat; as a rule, the tougher the meat is, the
thinner the slices should be. Makes 6 servings.  From the <Hotter Than
Hell!>, by Jane Butel, ISBN 0-89586-646-3  (0-89586-542-4 paperback).
Downloaded from Glen's MM Recipe Archive,  http://www.erols.com/hosey.

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 164
Calories From Fat: 136
Total Fat: 15.1g
Cholesterol: 25.1mg
Sodium: 252.1mg
Potassium: 93.1mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: <1g
Protein: 5g


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