How to Make Herb-Crusted Roasted Venison Haunch with Rich…

Ingredients

• 3-4 lb (1.4-1.8 kg) venison haunch, trimmed
• 4 cloves garlic, minced
• 2 tbsp (30 ml) fresh rosemary, chopped
• 2 tbsp (30 ml) fresh thyme, chopped
• 1 tbsp (15 ml) Dijon mustard
• 2 tbsp (30 ml) olive oil
• Salt and black pepper, to taste
• 1 cup (240 ml) port wine
• 1 cup (240 ml) beef or venison stock
• 1 tablespoon (15 ml) butter
• 1 tsp (5 ml) fresh rosemary, minced