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    You are in: Home / Recipes / Roast Venison Recipe
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    Roast Venison

    Roast Venison. Photo by Sweetiebarbara

    1/2 Photos of Roast Venison

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    Total Time:

    Prep Time:

    Cook Time:

    7 hrs

    1 hrs

    6 hrs

    Sweetiebarbara's Note:

    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.

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    Ingredients:

    Serves: 6

    Yield:

    roast

    Units: US | Metric

    Directions:

    1. 1
      Place salt, pepper, ginger and oregano in small plate.
    2. 2
      Cut fat back into strips about 2"x1/4" (to fit easily into larding needle).
    3. 3
      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).
    4. 4
      Place strips in larding needle and push through meat.
    5. 5
      Rub roast with oil and put in roasting pan.
    6. 6
      Pat any remaining seasoning onto roast.
    7. 7
      Pour butter over roast.
    8. 8
      Mix orange juice, stock, and sherry together and pour over roast.
    9. 9
      Bake, covered at 325 degrees for 5 hours.
    10. 10
      Baste every 15 - 20 minutes.
    11. 11
      Take out of oven and remove meat from pan.
    12. 12
      Skim fat from the natural gravy.
    13. 13
      Make a smooth paste from some of the fat and the flour, then add the Chianti, sherry, and orange zest.
    14. 14
      Stir back into the natural gravy, and cook over low heat for 10 minutes.
    15. 15
      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.
    16. 16
      Remove pan from oven.
    17. 17
      Place roast on platter and garnish with remaining jelly over roast, and orange slices around the roast.
    18. 18
      Put gravy in boat.
    19. 19
      Serve with baked potatoes and a green vegetable.

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    Ratings & Reviews:

    • on July 15, 2008

      55

      looks great, can't wait til the opener

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roast Venison

    Serving Size: 1 (219 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 695.3
     
    Calories from Fat 297
    42%
    Total Fat 33.0 g
    50%
    Saturated Fat 15.6 g
    78%
    Cholesterol 56.9 mg
    18%
    Sodium 790.7 mg
    32%
    Total Carbohydrate 41.2 g
    13%
    Dietary Fiber 1.3 g
    5%
    Sugars 22.3 g
    89%
    Protein 2.7 g
    5%

    The following items or measurements are not included:

    venison roast

    stock

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