Prep 1 hr
Cook 6 hrs
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.
- 1 venison roast (leg)
- 113.39 g salt pork
- 4.92 ml salt
- 4.92 ml pepper (freshly ground)
- 14.79 ml ground ginger
- 4.92 ml dried oregano
- 14.79 ml olive oil
- 118.29 ml butter (melted)
- 236.59 ml orange juice
- 236.59 ml stock
- 236.59 ml sherry wine (very dry)
- 78.07 ml flour
- 118.29 ml chianti wine
- 118.29 ml sherry wine (very dry)
- 1 orange (make 1 tablespoon zest, then slice)
- 118.29 ml black currant jelly
- 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.