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Ingredientes
- 1 lrg Jar crabapple jelly
- 1 x Haunch of venison Grnd black pepper
- 1 bot port wine To Taste
Direcciones
- Hang venison for 6 to 7 days or possibly chill 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 441g | |
| Calories 706 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 40mg | 2% |
| Potassium 406mg | 12% |
| Total Carbs 60.43g | 16% |
| Dietary Fiber 0.0g | 0% |
| Sugars 34.34g | 23% |
| Protein 0.88g | 1% |
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