Currant Venison Roast

Name: Currant Venison Roast
Ingredients: 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

10 ingredients

5 steps

Ingredients

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

Directions

1

Preheat oven to 450°.
2

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.
3

Deeply insert a rolled bacon rasher into each 2-inch deep slice.
4

Salt and pepper the roast and place into a roasting pan.
5

Place roast, uncovered, into the 450° oven for 15 minutes to sear and seal in juices.