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Spit Roasted Venison Leg Recipe

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This recipe for Spit Roasted Venison Leg, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Martinson
Added: Monday, February 14, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 Venison Hind Leg
Raspberry Jelly
Hmong Chili sauce [sweet]

Directions:
Directions:
Keep whole leg bone intact,trim up ends and balance on rotisserie rod. Clamp in place, and cook over hot coals or flames.
Make sauce of raspberry jelly and chili sauce and baste liberally to form a thick glaze and crust.
Cook to medium rare and no longer.
Remove from cooking surface and loose cover with foil, let rest for at least 1 hour before slicing.
Serve on buns with sides of jelly and chili sauce.

Number Of Servings:
Number Of Servings:
10-25
Preparation Time:
Preparation Time:
3 hr.
Personal Notes:
Personal Notes:
This recipe will not taste wild or strong. It will be very juicy and tende,r and will have everyone telling you how "good the roast beef is with the sauce". Tell them its venison if you want,but of course I always say that" its all in the way you shoot it."

 

 

 

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