Roast Venison

Recipe by Sweetiebarbara
READY IN: 7hrs
YIELD: 1 roast




  • 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.