Name: Roast Leg of Venison, Unmarinated
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

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats	10	Servings

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

INSTRUCTIONS

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 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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