Venison: Grilled Venison Roast
Source of Recipe
Arlan & Barb Beckman
List of Ingredients
5 lb. venison roast
1/4 lb. salt pork, sliced into thin strips
3-4 garlic cloves, (slivered)
1/2 c. honey
1/2 c. soy sauce
1 c. orange juice
2/3 c. ketchup
1 c. wine vinegar
1 tsp. dry mustard
1 tsp. paprika
Salt and pepper to taste Recipe
Cut slits in roast and insert strips of salt pork and slivered garlic cloves. Balance roast evenly on rotisserie spit. Brush generously with basting sauce. Cook over low to medium flame for 3 to 4 hours. The best way to tell when done is with a meat thermometer inserted in the thickest part of the meat and 145 degrees is rare and 175 is well done.
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