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Roast Leg Of Venison, Unmarinated Recipe

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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.

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<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>
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