Yield: 6 Servings
|1½ cup||Burgundy wine|
|1½ teaspoon||Ground ginger|
|2 tablespoons||Caribe (crushed N. New Mexico hot red chile)|
|1||(3-4 lb) venison saddle (or use elk or antelope)|
|3||Cloves garlic; slivered|
|¼ cup||Minced onion|
|½ cup||Jalapeno Jelly (see index) or purchased type|
|6 slices||Lean; heavily smoked country bacon|
Combine wine, ginger & caribe. Set aside. With sharp knife, pierce roast about 1-inch deep all over. Insert sliver of garlic in each gash. Set roast in ovenproof glass roasting dish & top with onion. Drizzle marinade all over roast. Let stand at room temperature at least 2 hours (6-8 hours if time allows), basting frequently. Preheat oven to 450. Drain marinade & reserve for basting. Glaze roast with jelly, smoothing evenly all over surface. Wrap bacon slices around roast, laying them adjacent to each other. Fasten bacon with skewers or tie with heavy cooking twine. Roast 15 minutes or until bacon starts to crisp. Reduce oven to 325, continue to roast to desired doneness, basting every 15 minutes with reserved marinade.
Allow about 12 minutes per pound for rare. Check for doneness by piercing with a sharp knife. (Make cut in bottom of roast to avoid marring its appearance). Remember that game meats are inherently dry, so they are most tender when roasted rare or medium-rare. Cooking beyond medium stage makes for very dry meat. When venison is done to your liking, let rest at least 30 minutes to let juices settle. Cut in slices across the grain, cutting through bacon so each slice is encircled with bacon. Cut slices ¼ to ½ inch thick, depending on the tenderness of the meat; as a rule, the tougher the meat is, the thinner the slices should be. Makes 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .