Roast Venison

Total Time: 7 hrs Preparation Time: 1 hr Cook Time: 6 hrs

Ingredients

• 1 venison roast (leg)
• 4 ounces salt lamb
• 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

Recipe

• 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.