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venison roast bacon salt onions crushed cloves orange juice margarine currant jelly rosemary fresh-grated lemon peel
Viewed: 4 - Published at: 7 years agoIngredients
- 4, 5 or 6 lb. venison roast
- bacon for larding (regular cut rashers)
- salt and pepper
- 2 small onions, cut and quartered
- 1/2 tsp. crushed cloves
- 1 c. orange juice
- 1/2 c. melted margarine
- 3/4 c. Smucker's currant jelly
- 1 tsp. rosemary leaves or crushed dried rosemary
- 1 Tbsp. fresh grated lemon peel
Method
- Preheat oven to 450°.
- Wash and pat dry the venison roast. Using a knife, make a half-dozen 2-inch long by 2-inch deep slices in the roast.
- Deeply insert a rolled bacon rasher into each 2-inch deep slice.
- Salt and pepper the roast and place into a roasting pan.
- Place roast, uncovered, into the 450° oven for 15 minutes to sear and seal in juices.
