Title: Marinated Roast Venison
Category: Venison
Yield: 1 Servings

Ingredients:
1 Haunch of venison
1 Bottle port wine
1 lg Jar crabapple jelly
coarse ground black pepper
salt; to taste

Directions:
Hang venison for 6 to 7 days or refrigerate 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.