Title: Stegt Dyrekolle (Roast Venison)
Categories: Fruit Game Entree Beef
Yield: 1 Roast

1		Leg venison
6	oz	Fat-larding pork
1 1/2	ts	Salt
1/4	ts	Pepper
1/2	tb	Ground ginger
		Oregano leaves/powder-opt'l. or-
		Marjoram leaves/powder -opt'l.
2	tb	Olive oil
1	c	Butter or fat, melted
2	c	Meat stock, more if you want
1	c	Dry sherry
1/3	c	Flour
2	tb	Butter
5	ts	Cider vinegar or Chianti
1/4	tb	Grated orange rind
2	tb	Currant jelly

Before being cooked, venison should hang in a cool place for three or four days after the kill. Wipe it and dry well. Remove all skin, membrane and sinews. The fat pork should be cut into strips about 1/3" wide and 2" long.

Collect the seasonings, including oregano and/or marjoram if using them. Then roll the pork strips in seasonings and insert them in a larding needle. Pull the strips through the meat at regular intervals, allowing the fat to show outside the meat at both ends.

Now rub the roast with oil and place it in a roasting pan, preferably one with a basting depression. Pour melted butter or fat over the roast; bake at 325 F. for 4 to 5 hours, or until meat is brown and very tender. It should be basted every 10 to 15 minutes with meat stock and half of sherry. At the end of the cooking time, remove the meat from pan; skim off fat from the natural gravy.

Make a smooth paste of flour, butter and stock; add vinegar or wine and orange rind and stir in the natural gravy in the pan. Then cook this for about 10 minutes on low heat and add the rest of the sherry and currant jelly. Now baste roast in slow heat, with the completed gravy, for about 15 minutes to an hour.

Serve gravy in gravy boat and garnish the venison with currant jelly or serve currant jelly with it.

If no larding needle is available, use smoke-cured bacon, slit the meat slightly under each bacon strip, and cook at 250 F., 50 minutes per pound. Baste twice as often.

This venison will taste the way venison is supposed to taste.

From "Our Favorite Recipes" by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 196. Library of Congress Catalog Number 70-140493. Posted by Cathy Harned.

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