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.

• Ready In: 7 hrs
• Serves: 6
• Yields: 1 roast

Ingredients

• 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

Directions

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