Roast Leg Of Venison/elk/antelope

INGREDIENTS

INSTRUCTIONS

A roast of the ham of any North American large game is as delicious  as
it is healthy. Venison will have no interspersed fat to clog up  your
arteries, but it will take a little effort on your part to  insure that
it cooks up tender.  I prefer to debone the rump/round section,
trimming silver skin and  sinew. When opened, cleaned and dry, is the
best time to add oil and  flavorings.  In 1/2 cup lard, peanut oil or
olive oil, saute the veggies.  Cook slowly until all veggies are tender
and remove juniper berries.  Sprinkle the open venison with a mixture
of 1 T. salt, 1 t. garlic  powder, 1 t. onion powder, 1 t. ground
thyme, 1 t. ground bay. Lay in  the mixture, roll up the roast like a
jelly roll and stake in place  with bamboo skewers. Sprinkle the
remainder on the dry seasoning on  the outside and rub the surface with
any seasoned oil remaining.  Place on the grill at around 300 degrees
and cook until the internal  temp reaches 145 degrees - max! Let set
for 10 minutes before slicing  crosswise.  Posted to bbq-digest by
wight@odc.net on Nov 27, 1998, converted by  MM_Buster v2.0l.

A Message from our Provider:

“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 352
Calories From Fat: 244
Total Fat: 27.6g
Cholesterol: 0mg
Sodium: 7186.1mg
Potassium: 649.2mg
Carbohydrates: 25.8g
Fiber: 6.3g
Sugar: 10.7g
Protein: 3.5g