ROAST VENISON

Roast Venison image

Provided by Sweetiebarbara

Categories Deer

Time 7h

Yield 1 roast, 6 serving(s)

Number Of Ingredients 16

Previous Next

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.