| | Roast Venison one 5 pound leg of venison
salt and pepper to taste
garlic cloves, cut in half
strips of bacon or salt pork
1 cup of red wine |
|
Wipe the venison with a damp cloth and sprinkle with salt and pepper. Cut slits at 2 inch intervals over venison and insert garlic in the slits. Cover venison with bacon. Place venison in a baking pan and pour the wine over venison. Bake at 325ºF. oven for 15 - 20 minutes per pound for rare, 20 -25 minutes for medium rare or 30 minutes for well done, basting frequently with pan drippings |
