| 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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