ROAST VENISON
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
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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Check it out »#course #main-ingredient #occasion #main-dish #dinner-party #winter #seasonal #wild-game #deer #meat
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