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."
 
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photo by Sweetiebarbara photo by Sweetiebarbara
photo by Sweetiebarbara
photo by Sweetiebarbara photo by Sweetiebarbara
Ready In:
7hrs
Ingredients:
16
Yields:
1 roast
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. looks great, can't wait til the opener
     
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RECIPE SUBMITTED BY

I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.
 
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