Honey Glazed Venison Roast
My dear mother sent in this one. She is not a fan of wild meat but properly cooked, she likes it. Here is a great spin on the venison roast.
- 1 rolled shoulder venison roast. (about 2 lbs.)
- Salt and pepper to taste
- 3/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup orange juice
- 1/2 cup water
1. Preheat oven to 350 degrees, Place roast on a rack in a
small, open roasting pan. Season the meat with salt and pepper.
Cook for 30 minutes.
2. Prepare the glaze. Combine brown sugar, honey and orange
juice; mix well. After 30 minutes, remove roast from oven and
apply glaze evenly on all sides. Save some of the glaze for
basting during cooking. Add water to bottom of pan to prevent
glaze from sticking , and return roast to oven
3.Continue roasting, uncovered, basting occasionally until
desired doneness (about 60-90 minutes). Test with a meat
thermometer: 140 degrees F. for rare, 160 degrees F. for medium.
TIP: Serve with pan juices over baked yams , and green vegetable.
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