| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Leg roast Elk or Deer |
| 5 |
|
Slices salt pork |
|
|
Onion |
|
|
Apple |
| 1 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 1/4 |
t |
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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