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I like to spread butter over it , wrap loose with foil adding chopped onion, 1 whole garlic clove and a good slop of elderberry wine (or any red will do).

Cook slowly and open foil for last half hour to brown joint. It,s a winner trust me.

 

 

im with you on this Allen but minus the elderberry as i find the wine takes the flavour of the meat.ive had venison all ways but much rather to have a bottle of red next to me..the last haunch i done this way weighed 6lb,i cooked it for 5 hrs.. ;)

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