Name: Leg Roast of Venison
Ingredients: 3 lb Leg roast Elk or Deer; 5 Slices salt pork; Onion; Apple; 1 ts Salt; 1/4 ts Pepper; 1/4 ts Allspice; 2 Sprigs of rosemary; 2 Bay leaves

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats	6	Servings

INGREDIENTS

3	lb	Leg roast Elk or Deer
5		Slices salt pork
		Onion
		Apple
1	ts	Salt
1/4	ts	Pepper
1/4	ts	Allspice
2		Sprigs of rosemary
2		Bay leaves

INSTRUCTIONS

Cut gashes in roast about 2 inches apart and half through the thickness of
roast.  Place in each gash a slice of salt pork, onion and apple. Top with
a few more slices of onion. Sprinkle roast with spices and herbs. Plase
meat on a rack in a roasting pan.  Bake in 300 degrees F. oven until done,
2 to 4 hours, depending on tenderness of meat. Remove herbs before serving.
Source: Agricultural Extension Service The University of Tennessee
Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93
(18:18)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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