Ingredients for Venison Roast With Glaze recipe
Yield: 4 servings

1 c orange juice
1 tb lemon juice
1 pn allspice
2 tb butter
2 tb orange juice
1/2 c crabapple or currant jelly

Smear roast with salt pork, season with salt and pepper and sear at 450
degrees for 15 minutes. Reduce oven to 325 degrees and cook, covered, for
12 minutes per pound, basting freq with a blend of oj, lemon juice and
allspice. 20 minutes before roast is done, brush with glaze of 2 T oj,
butter and jelly.

May be served with glazed orange and lemon slices, wild rice and mushrooms.

Tags: Chef K.T. Murphy, chef keith murphy, Chef Murph TV, Chef Murphy, Chinese, food, Foodist Networks, Glaze, Global Fusion Americana, orange juice, Recipes, roast, venison, Venison Roast With Glaze