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This is a pleasant variation
in flavor, suitable for all the antlered game.
- 1 venison roast
- Salt pork
- Salt and black pepper
- 1 cup + 2 tablespoons
orange juice
- Generous pinch allspice
- 1 tablespoon lemon
juice
- 2 tablespoons butter,
melted
- 1/2-cup tart jelly
(crab apple or currant)
Lard
roast with salt pork, season with salt and pepper,
and sear at 450 Degrees Fahrenheit for 15 minutes.
Reduce oven heat to 325 Degrees Fahrenheit and
cook covered for 12 minutes per pound, basting
frequently with a blend of 1 cup orange juice,
allspice and lemon juice.
Twenty minutes before the roast is done, brush
with a glaze of the melted butter, 2 tablespoons
orange juice and jelly.
Serve
with glazed orange slices, wild rice and mushrooms.
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This
recipe was provided courtesy of
Stoeger
Publishing Company from
the Game Cookbook.
Call 1 887
GUN BOOK
to order the complete cookbook.
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