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Venison Loin Roast

Canadian.kitchen's picture
Ingredients
  Loin of deer 1 (3-4-Pound)
  Fat/Suet/pork fat, 1⁄4 Pound
  Salt To Taste
  Pepper To Taste
  Red currant jelly 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Onions 2 Medium, quartered
Directions

Wipe roast with damp paper towel or clean damp cloth.
Trim off all fat.
Place on rack in shallow roasting pan, skin side up.
Cut suet in pieces, and lay on top of roast.
Roast in 325°F. oven 1/2 hour.
Season with salt and pepper.
Add other ingredients to pan.
Continue roasting until done, about 1 hour longer.
Baste every 15 minutes.
Allow 20-25 minutes per pound roasting time.
Do not overcook venison.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Roasted
Drink: 
Alcohol
Interest: 
Party
Servings: 
8

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