Title: Roast Leg of Venison, Unmarinated
Categories: Meat
Yield: 10 Servings
| 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.