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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Roast Venison
      Yield: 1 Servings
      4 lb To 5 venison roast
      6 sl To 8 bacon
      1    Sprig rosemary
      1 c  Water; stock or wine
    1/4 ts Ginger
    1/2 ts Cinnamon
      2    Or 3 cloves
  1 1/2 ts Sugar
      2 tb Bread crumbs
      1 ts Vinegar
      2 tb Butter
  Wrap the bacon all around the roast. Put the
  rosemary in a heavy roasting pan and place the
  roast on top of it. Mix together the liquid,
  ginger, cinnamon, cloves and sugar, pour around
  roast. Season with salt and pepper. Roast in a
  moderate 350-375 oven for 2-3 hours. When done,
  remove from pan to serving platter; strain off
  gravy into a saucepan. Over low heat, cook juices
  with bread crumbs until boiling. Then add vinegar
  and butter; pour over roast. Serve with cranberry

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:23:52 EDT