Roast Leg of Venison, Unmarinated
Jul 19, 2006 05:41 PDT
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---------- Recipe via Meal-Master (tm) v8.06
Title: Roast Leg of Venison, Unmarinated
Categories: Meats, Venison, Wildgame
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 325øF 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.
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