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Roast Leg Of Venison, Unmarinated

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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 T Powdered thyme
3 T Flour
Salt & pepper to taste
2 1/4 c Stock or beef broth

INSTRUCTIONS

>. 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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Nutrition (calculated from recipe ingredients)
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Calories: 92
Calories From Fat: 81
Total Fat: 9.3g
Cholesterol: 24.4mg
Sodium: 1.6mg
Potassium: 11.1mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: <1g
Protein: <1g


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