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Georgia Venison Roast  Gary Phelps
 Mar 03, 2000 12:34 PST 

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Georgia Venison Roast
Categories: Wildgame, Venison, Roasts
      Yield: 4 Servings

      1 lb Venison roast
    2/3 c Dry red wine
    1/3 c Water
        x Pepper to taste
        x Bay leaves to taste
        x Thyme to taste
        x Mustard seed to taste
      1 lg Onion, sliced
      1 ea Garlic clove, sliced
        x Salt to taste
      1 c Currant jelly
    1/2 c Sour cream
      1 tb Brandy

        x Orange, strips or slices
        x Pears, sliced

Marinate roast in mixture of wine, water, pepper, bay leaves, thyme,
mustard seed and onion for 24 hours. After marinating, insert slices
of garlic in roast. Rub roast with salt. Bake at 350 degrees.
Baste with marinade drippings until roast is brown and tender. Place
roast on hot platter. Add currant jelly, sour cream and brandy to
drippings. Stir over high heat until mixture thickens. Garnish
roast with orange strips or slices, and sliced pears.


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