Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.










The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







Roast Haunch Of Venison



Categories: game, camping
Yield: 12 servings
1 no ingredients
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.













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.