ROAST VENISON

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Roast Venison image

This is an adaptation of recipe in a Southern Living cookbook. I have used for over 30 years, so it has evolved over time. This was the recipe I bought my larding needle for, and now use it occasionally with other recipes. This is a very long recipe, but most of the time is the slow cooking.

Provided by Sweetiebarbara

Categories     Deer

Time 7h

Yield 1 roast, 6 serving(s)

Number Of Ingredients 16

1 venison roast (leg)
4 ounces salt pork
1 teaspoon salt
1 teaspoon pepper (freshly ground)
1 tablespoon ground ginger
1 teaspoon dried oregano
1 tablespoon olive oil
1/2 cup butter (melted)
1 cup orange juice
1 cup stock
1 cup sherry wine (very dry)
1/3 cup flour
1/2 cup chianti wine
1/2 cup sherry wine (very dry)
1 orange (make 1 tablespoon zest, then slice)
1/2 cup black currant jelly

Steps:

  • Place salt, pepper, ginger and oregano in small plate.
  • Cut fat back into strips about 2"x1/4" (to fit easily into larding needle).
  • Roll fat strips in herb seasoning until well coated. (if you have other things to do, you can freeze these as they are easier to work with cold).
  • Place strips in larding needle and push through meat.
  • Rub roast with oil and put in roasting pan.
  • Pat any remaining seasoning onto roast.
  • Pour butter over roast.
  • Mix orange juice, stock, and sherry together and pour over roast.
  • Bake, covered at 325 degrees for 5 hours.
  • Baste every 15 - 20 minutes.
  • Take out of oven and remove meat from pan.
  • Skim fat from the natural gravy.
  • Make a smooth paste from some of the fat and the flour, then add the Chianti, sherry, and orange zest.
  • Stir back into the natural gravy, and cook over low heat for 10 minutes.
  • Put roast back into pan, spread 1/4 cup of jelly over roast, cover pan, and continue in oven for another hour, basting as needed.
  • Remove pan from oven.
  • Place roast on platter and garnish with remaining jelly over roast, and orange slices around the roast.
  • Put gravy in boat.
  • Serve with baked potatoes and a green vegetable.

Nutrition Facts : Calories 695.3, Fat 33.1, SaturatedFat 15.6, Cholesterol 56.9, Sodium 790.7, Carbohydrate 41.3, Fiber 1.4, Sugar 22.4, Protein 2.7

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