Marinade Venison
1/2 cup of red wine
3 cups of water
1 cup tomato or apple juice
3 tablespoons of sugar
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/2 cup of chop celery
1 onion
1 bay leaf
1 clove garlic
keep in marinade for 24 hours. Turn frequently. Save marinade for basting. Bake at 325 for 30 minutes.Baste every 15 min. with hot marinade. Bake 20 to 25 minutes per pound. serve and enjoy with a glass of wine or bottle of lager.
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