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Herbed Venison Roast




Source of Recipe


the web


List of Ingredients




2 - 4# Venison shoulder roast
1 - 2 T dried herbs de provence (basil, thyme, rosemary, oregano, sage, marjoram)
1 - 2 Oranges sliced thin
1 c Raisin berry Relish (recipe follows)


Recipe



Rub roast with herbs. Top roast with overlapping orange slices; tie securely. Place on rack in shallow roasting pan. Baste with pureed Raisinberry Relish. Place in preheated 500°F oven. Reduce heat to 400°F; roast 15 minutes per pound. Serve rare with additional Raisinberry Relish. (One pound venison provides four servings.)

Raisinberry Relish
Yields: ~ 4 ½ c

2 ¼ c golden raisins
2 c orange juice
1 c water
½ c sugar
¼ c lemon juice
3 c (12 oz) fresh or frozen cranberries
1 T orange peel

In 3 qt saucepan combine raisins, orange juice, water, sugar and lemon juice. Bring to boil over high heat, stirring to dissolve sugar. Reduce heat and simmer 10 minutes. Add cranberries and orange peel. Return to boil; simmer about 10 minutes until liquid barely covers solid ingredients. Cool. Store, refrigerated in covered container up to one month.