Venison Loin Roast
From:	Caroline, Quebec, Canada
Comments:	Cooking time : approximately 2 1/2 hours To get a golden brown roast, remove any salt pork or bacon, if using, for the last hour cooking time.

4 pounds [1.8 kg] venison loin 3 to 4 tablespoons [45 to 60 mL] salt pork or bacon fat tiny cubes 1 onion, sliced Chopped parsley, to taste 1 bay leaf Salt, to taste

Preheat oven to 325°F [160°C]. Skin venison loin; remove nerves and excess fat. Transfer loin into a roasting pan; if desired, top meat with tiny salt pork or bacon cubes. Top with onion slices, chopped parsley and bay leaf. Roast, uncovered into preheated oven, for approximately 40 minutes per pound [454 g]. Salt meat at half of cooking time. Sprinkle meat often with cooking juices while cooking.