Venison roast with glaze
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Orange juice |
| 1 | tablespoon | Lemon juice |
| 1 | pinch | Allspice |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Orange juice |
| ½ | cup | Crabapple or currant jelly |
Directions
Smear roast with salt pork, season with salt and pepper and sear at 450 degrees for 15 minutes. Reduce oven to 325 degrees and cook, covered, for 12 minutes per pound, basting freq with a blend of oj, lemon juice and allspice. 20 minutes before roast is done, brush with glaze of 2 T oj, butter and jelly.
May be served with glazed orange and lemon slices, wild rice and mushrooms.
Ken Callaway's wild game & fish recipes. Typos by Neysa Submitted By NEYSA DORMISH On 10-27-95