Food tips

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Buy Seasonal Food : Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Cooking safety

If a deep fat frying pan catches fire don't move it (it could give you terrible burns).
Don't ever leave the deep fat frying pan unattended.

Roast Leg Of Venison, Unmarinated Recipe

	Category	Game Recipes
	Views	148
	Ratings	0

Ingredients And Procedures

10 Larding strips 1 1/2 - 2"

(about 1/4-1/2 lb salt pork) 6 lb Leg of venison

2 Cloves garlic, sliced thin

1/4 lb Butter, softened

1 tb Powdered thyme

3 tb Flour

Salt & pepper to taste 2 1/4 c Stock or beef broth

1>. Lard the venison with the salt pork, adding the garlic slices after the

salt pork has been inserted. 2>. Rub all surfaces of the leg with soft butter and dust with the powdered thyme. 3>. Put roast in uncovered roasting pan, add 1/2 cup liquid, and roast at 3250F for about two hours. Venison should be srved rare, but not bloody, so figure about 16 minutes per pound. 4>. Turn off oven, open the door, and wave it open several times to reduce heat. Place the roast in a metal pan and keep hot--don not roast anymore. 5>. In the roasting pan, combine flour and drippings, stirring in the stock. Heat pan on stovetop and cook on high heat, stirring constantly, until gravy is thickened to proper consistency.

Rate this recipe!

Post this recipe to your site

<h1>Roast Leg Of Venison, Unmarinated</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>10 Larding strips 1 1/2 - 2" <P>(about 1/4-1/2 lb salt pork) 6 lb Leg of venison <P>2 Cloves garlic, sliced thin <P>1/4 lb Butter, softened <P>1 tb Powdered thyme <P>3 tb Flour <P>Salt & pepper to taste 2 1/4 c Stock or beef broth <P>1>. Lard the venison with the salt pork, adding the garlic slices after the <P>salt pork has been inserted. 2>. Rub all surfaces of the leg with soft butter and dust with the powdered thyme. 3>. Put roast in uncovered roasting pan, add 1/2 cup liquid, and roast at 3250F for about two hours. Venison should be srved rare, but not bloody, so figure about 16 minutes per pound. 4>. Turn off oven, open the door, and wave it open several times to reduce heat. Place the roast in a metal pan and keep hot--don not roast anymore. 5>. In the roasting pan, combine flour and drippings, stirring in the stock. Heat pan on stovetop and cook on high heat, stirring constantly, until gravy is thickened to proper consistency. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-collection.co.uk" title="Free recipe">free recipes</a>