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Ingredients
- 1 1/2 c. Burgundy wine
- 1 1/2 tsp Grnd ginger
- 2 Tbsp. Caribe (crushed N. New Mexico warm red chile)
- 1 x (3-4 lb) venison saddle (or possibly use elk or possibly antelope)
- 3 x Cloves garlic, slivered
- 1/4 c. Chopped onion
- 1/2 c. Jalapeno Jelly (see index) or possibly purchased type
- 6 slc Lean, heavily smoked country bacon
Directions
- 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 hrs (6-8 hrs if time allows), basting frequently. Preheat oven to 450. Drain marinade & reserve for basting. Glaze roast with jelly, smoothing proportionately all over surface. Wrap bacon slices around roast, laying them adjacent to each other. Fasten bacon with skewers or possibly tie with heavy cooking twine. Roast 15 min or possibly till bacon starts to crisp. Reduce oven to 325, continue to roast to desired doneness, basting every 15 min with reserved marinade.
- Allow about 12 min per lb. for rare. Check for doneness by piercing with a sharp knife. (Make cut in bottom of roast to avoid marring its appearance). Remember which game meats are inherently dry, so they are most tender when roasted rare or possibly medium-rare. Cooking beyond medium stage makes for very dry meat. When venison is done to your liking, let rest at least 30 min to let juices settle. Cut in slices across the grain, cutting through bacon so each slice is encircled with bacon. Cut slices 1/4 to 1/2 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 6 servings | |
| Calories 131 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 35mg | 1% |
| Total Carbs 23.07g | 6% |
| Dietary Fiber 0.5g | 2% |
| Sugars 14.62g | 10% |
| Protein 0.27g | 0% |
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