Venison Loin Roast
|Loin of deer||1 (3-Â4-Pound)|
|Fat/Suet/pork fat,||1⁄4 Pound|
|Red currant jelly||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Onions||2 Medium, quartered|
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.