Title: Leg Roast of Venison
Categories: Meat
Yield: 6 Servings

3	lb	Leg roast Elk or Deer
5		Slices salt pork
		Onion
		Apple
1	ts	Salt
1/4	ts	Pepper
1/4	ts	Allspice
2		Sprigs of rosemary
2		Bay leaves

Cut gashes in roast about 2 inches apart and half through the thickness of roast. Place in each gash a slice of salt pork, onion and apple. Top with a few more slices of onion. Sprinkle roast with spices and herbs. Plase meat on a rack in a roasting pan. Bake in 300 degrees F. oven until done, 2 to 4 hours, depending on tenderness of meat. Remove herbs before serving.

Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18)

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