Roast leg of venison, unmarinated
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Larding strips 1 1/2 - 2\" | |
| (about 1/4-1/2 lb salt pork) | ||
| 6 | pounds | Leg of venison |
| 2 | Cloves garlic, sliced thin | |
| ¼ | pounds | Butter, softened |
| 1 | tablespoon | Powdered thyme |
| 3 | tablespoons | Flour |
| Salt & pepper to taste | ||
| 2¼ | cup | Stock or beef broth |
Directions
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 ½ 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.