Bluebonnet Venison Farms

San Antonio, Texas

Specialty Recipe

Herbed Venison Roast

Ingredients - Roast

One 2- to 4-pound Bluebonnet Venison shoulder roast

1 to 2 Tablespoons dried provencal herbs (basil, thyme, rosemary, oregano, sage, marjoram)

1 to 2 pounds thick-sliced bacon

1 cup Raisinberry Relish

Ingredients - Raisinberry Relish

2-1/4 cups golden raisins

2 cups orange juice

1 cup water

1/2 cup sugar

1/4 cup lemon juice

3 cups (12 ounces) fresh or frozen cranberries

1 Tablespoon orange peel

Roast: Rub roast with herbs. Wrap roast with overlapping bacon slices; tie securely. Place on rack in shallow roasting pan. Baste with pureed Raisinberry Relish. Place in preheated 500-degree oven. Reduce heat to 400 degrees; roast 15 minutes per pound. Serve rare with additional Raisinberry Relish. (One pound venison provides 4 servings.)

Raisinberry Relish: In 3-quart 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 1 month. Makes about 4-1/2 cups.

• Venison Recipes
• Venison Preparation Tips
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