Recipe - Jalapeno-Glaze Venison Saddle

1 One half cup Burgundy wine
1 One half teaspoon Ground ginger
2 tablespoon Caribe (crushed N. New
Mexico hot red chile)
1 (34 lb) venison saddle (or
use elk or antelope)
3 Cloves garlic; slivered
One fourth cup Minced onion
One half cup Jalapeno Jelly (see index)
or purchased type
6 sl Lean; heavily smoked country
bacon

Combine wine, ginger & caribe. Set aside. With sharp knife, pierce roast
about 1inch 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 hours (68 hours if
time allows), basting frequently. Preheat oven to 450. Drain marinade &
reserve for basting. Glaze roast with jelly, smoothing evenly all over
surface. Wrap bacon slices around roast, laying them adjacent to each
other. Fasten bacon with skewers or tie with heavy cooking twine. Roast 15
minutes or until bacon starts to crisp. Reduce oven to 325, continue to
roast to desired doneness, basting every 15 minutes with reserved marinade.
Allow about 12 minutes per pound for rare. Check for doneness by piercing
with a sharp knife. (Make cut in bottom of roast to avoid marring its
appearance). Remember that game meats are inherently dry, so they are most
tender when roasted rare or mediumrare. Cooking beyond medium stage makes
for very dry meat. When venison is done to your liking, let rest at least
30 minutes to let juices settle. Cut in slices across the grain, cutting
through bacon so each slice is encircled with bacon. Cut slices One fourth 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.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.