| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Game |
1 |
Servings |
INGREDIENTS
|
|
GARNETT PJXG05A |
| 1 |
lg |
Jar crabapple jelly |
| 1 |
|
Haunch of venison |
|
|
Ground black pepper |
| 1 |
|
Bottle port wine |
|
|
To |
|
|
Taste |
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.
Recipe By :
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:06:15 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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