Title: Roast Haunch of Venison
Categories: Game Camping
Yield: 12 Servings

1 six-pound haunch of Venison 1 Bottle claret or burgundy 1 large onion, sliced 1 bay leaf 1 crushed clove garlic 3 juniper berries 6 strips fat bacon - - - - ~ - - - - - - - - - - - - - - - - - - - - - ~ - - - - - - - - - If the lower part of the leg is used, remove the shank bone from the venison. Place the meat in a large bowl, & marinate overnight in the wine with the Onion, Garlic, Bay Leaf & Juniper Berries.

Preheat oven to hot 450 degrees.

Remove the meat from the marinade & skewer & tie it into a compact shape. Strain and reservee the marinade. Insert a thermometer in the thickest portion of muscle & place the meat on a rack in an open roasting pan. Place the bacon strips on top of the meat.

Roas the meat twenty minutes. Reduce the oven temp. to moderate, 325 degrees & cook 15-18 min per pound to an internal temperature of 140 degrees for very rare; 150 degrees for medium-well done. While the meat is roasting, be sure to baste occasionally with the marinade. Serve with boiled potatoes, or as I use to, with boiled chestnuts.

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