Roast Leg Of Venison Unmarinated
Serves:
Ingredients:
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
Method:
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 325°F 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.