Venison Loin Roast Recipe
Do you want a great Venison Loin Roast recipe? This is the most comforting Main Dish recipe I have come across. The first taste of this delightful Venison Loin Roast from the Canadian cuisine is enough to addict you to it for life! I challenge you to give me a better recipe of Venison Loin Roast than this.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 (3-4-pound) loin of deer
1/4 pound fat, suet or pork fat, Salt and pepper to taste
1 cup red currant jelly
1/2 cup water
2 medium onions,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.
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.
