Midthumb Bowmen - A Bow Hunting Site with an Indoor Range! Recipies

Marinade:

2½ c. red table wine
1 carrot, sliced
1 med. onion, diced
¼ tsp. rubbed thyme
1 bay leaf
2 tsp. cedar berries
Salt and pepper Pinch of rosemary

Combine marinade ingredients in a saucepan and cook over low heat for 30 minutes. Set aside.

Remove interior bone of the venison shoulder. Place meat in wine marinade in glass container and marinate in refrigerator for 3 full days. Turn 3 times each day. Remove meat from liquid and make deep slits in the shoulder with a sharp knife. Insert salt pork strips that have been sprinkled with pepper into slits. Tie securely.

Parboil other salt pork for 5 minutes, rinse, and dry. Dice this pork and place in a deep roasting pan with the shoulder of venison. Cook in uncovered pan at 425º until brown. Cover pan with tight-fitting lid and lower oven temperature to 325º. Continue to cook until well done.

Place olives in a small saucepan and add water. Boil for 10 minutes. Skim off fat from pan where meat was cooked and add olives and boil for 1 minute. Sprinkle with potato starch and beat with wire whip until there are no lumps.

Slice shoulder and place on a heated platter. Pour sauce over meat and serve at once.