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Big Game => Big Game Recipes => Topic started by: mudbrook on October 10, 2007, 10:17:48 AM
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VENISON LOIN ROAST
· 1 deer loin roast, about 3.5 lb
· Salt and pepper
· .25 lb suet or salt pork
· .5 cup water
· 2 or 3 medium onions
1. Wipe roast clean with damp cloth.
2. Trim off any strong-smelling fat.
3. Sprinkle with salt and pepper and place in shallow roasting pan, skin side up.
4. Cut suet or pork in .25 inch thick slices and lay over top of roast.
5. Place in a moderately slow oven (325 F) and roast uncovered for 2 hr.
6. At the end of the first hr, add .25 cup hot water and the peeled onions which have been cut in quarters.
7. When deer loin is done, remove crisp suet or pork and discard.
8. Remove onions, skim off extra fat, and add remaining .25 cup water.
9. Scrape all browned residue from the bottom of the pan to make pan gravy.
10. Return onions, reheat, and serve hot with the roast.
5 to 6 servings.