Roast Leg Of Venison, Unmarinated
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 t...
Ingredients
- 10larding strips 1 1/2 - 2"
- 2Clovegarlic, sliced thin
- 1/4lbbutter, softened
- 1tbsp powdered thyme
- 3tbsp flour
- 1>. lard the venison with the salt pork, adding the garlic sl
Directions
- 1
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 Powd
- 2
Lard the venison with the salt pork, adding the garlic slices after the salt pork has been inserted
- 3
Rub all surfaces of the leg with soft butter and dust with the powdered thyme
- 4
Put roast in uncovered roasting pan, add 1/2 cup liquid, and roast at 3250F for about two hours
- 5
Venison should be srved rare, but not bloody, so figure about 16 minutes per pound
- 6
Turn off oven, open the door, and wave it open several times to reduce heat
- 7
Place the roast in a metal pan and keep hot--don not roast anymore
- 8
In the roasting pan, combine flour and drippings, stirring in the stock