Roasted Venison Loin.

This is divided diagonally into 2 parts, washed, skinned and rubbed with salt, then lard the back quite densely in even rows with bacon, put it in a deep roasting pan so that the bacon comes down. Then pour browned butter over the roast, close the roasting pan, place it in a hot oven and let the roast roast slowly over a moderate fire, basting it frequently. When it browns in the roasting pan, turn the roast over, baste it diligently with the butter, add a few spoonfuls of hot bone broth or water if necessary, and roast it until the roast is tender and the bacon is golden brown. The meat should only be brown and not hard or dry. Then carefully remove the meat from the bones, carve it into nice pieces, carefully press them into the prepared meat jars, pour the strained gravy over them and sterilize at 100 °C for 45 minutes.

all : home canning, from Mrs. Emilie Lösel,

Our tip: Use a deliciously spicy bacon for a delicious touch!

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