Roast Venison with Marmalade Gravy

• 1 1/4 cups hearty red wine
• 2 tbsp fresh orange juice
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tbsp dark brown sugar
• 1 garlic clove, minced
• 1/2 tsp coarsely crushed black peppercorns
• 2 3/4 lb (1.25kg) boneless saddle of venison
• 1 tbsp vegetable oil
• 3 tbsp bitter orange marmalade

1. Mix the marinade ingredients in a large, nonmetallic bowl.
2. Add the venison and turn to coat.
3. Cover and refrigerate for 2472 hours.
4. Preheat the oven to 425F (220C).
5. Remove the venison from the marinade and pat dry.
6. Brush with the vegetable oil.
7. Place in a roasting pan and let stand at room temperature for about 20 minutes.
8. Strain and reserve the marinade.
9. Roast for 20 minutes.
10. Reduce the oven temperature to 375F (190C).
11. Mix the 1/2 cup reserved marinade and the marmalade and spoon some over the venison.
12. Continue roasting, basting occasionally with the marmalade mixture, about 2030 minutes, until an instant-read thermometer inserted in the center of the roast reads 130F (55C) for medium-rare.
13. Transfer the venison to a carving board and tent with aluminum foil.
14. Let stand for 10-15 minutes before carving.
15. Meanwhile, skim any excess fat from the pan juices.
16. Stir in the reserved marinade.
17. Bring to a boil and cook about 5 minutes, until slightly reduced.
18. Pour into a sauceboat.
19. Carve the venison and serve with the sauce.

hearty red wine, orange juice, lemon juice, olive oil, brown sugar, garlic, black peppercorns, venison, vegetable oil, orange marmalade

Taken from www.cookstr.com/recipes/roast-venison-with-marmalade-gravy (may not work)