Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            pounds  leg of venison
  4             cloves  garlic -- slivered
  2               cups  olive oil
  4               cups  red burgandy wine
  1                cup  worcestershire sauce
  1             medium  onion -- sliced
  5        tablespoons  dried rosemary
  2        tablespoons  freshly ground black pepper
                        hunter's sauce

Preparation:

Wipe the meat with paper towels. Make deep incisions all over the roast and insert slivers of garlic. Reserve 1 cup of the olive oil, but combine all the other ingredients except sauce. Pour marinade over meat, cover, and refrigerate for 12 hours or overnight, turning every few hours. Preheat the oven to 450F degrees. Place the venison leg in a roaster with about half the marinade. Pour remaining cup of olive oil over. Bake for 15 minutes uncovered. Turn heat back to 250F degrees and insert a meat thermometer in the thickest part (do not let it touch the bone)> Cover with foil and bake until thermometer reaches 150F degrees for medium (about 3 hours), or 165F degrees for well done. Baste often. Allow roast to rest for 15 minutes before carving. Degrease the pan juices for the sauce. Serve with Hunter's Sauc

Nutritional Information:

346 Calories (kcal); 36g Total Fat; (92% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 198mg Sodium