by bruce » Sun Feb 06, 2005 10:47 pm
1 Venison haunch
1 slice bacon
5 cloves garlic
1/2 C melted butter
1 sprig rosemary
salt
pepper
Heat oven to 450.
Slice bacon and 3 cloves garlic. Lard venison well with bacon and garlic.
Chop other two cloves of garlic. Tear off rosemary leaves. Roll venison in chopped garlic and rosemary, then add salt and pepper to taste, then pour some butter over it.
Roast for 30 minutes at 450. Then turn down to 325, continue to baste with butter as you remember, and cook until interior is about 130 degrees.
Let stand 10 or 15 minutes before carving.
Serve with stuff; have mint jelly and sauce available, because basically you're treating this like a leg of lamb, which it kinda resembles. We used a warm German potato salad, after a salad with mandarin oranges and poppy seed dressing, and had a merlot with it. We had not-key lime pie for dessert.
Bruce
1 Venison haunch
1 slice bacon
5 cloves garlic
1/2 C melted butter
1 sprig rosemary
salt
pepper
Heat oven to 450.
Slice bacon and 3 cloves garlic. Lard venison well with bacon and garlic.
Chop other two cloves of garlic. Tear off rosemary leaves. Roll venison in chopped garlic and rosemary, then add salt and pepper to taste, then pour some butter over it.
Roast for 30 minutes at 450. Then turn down to 325, continue to baste with butter as you remember, and cook until interior is about 130 degrees.
Let stand 10 or 15 minutes before carving.
Serve with stuff; have mint jelly and sauce available, because basically you're treating this like a leg of lamb, which it kinda resembles. We used a warm German potato salad, after a salad with mandarin oranges and poppy seed dressing, and had a merlot with it. We had not-key lime pie for dessert.
Bruce