Roast leg of venison, unmarinated

10 servings

Ingredients

Quantity Ingredient
10 Larding strips 1 1/2 - 2\"
(about 1/4-1/2 lb salt pork)
6 pounds Leg of venison
2 Cloves garlic, sliced thin
¼ pounds Butter, softened
1 tablespoon Powdered thyme
3 tablespoons Flour
Salt & pepper to taste
2¼ cup Stock or beef broth

Directions

1>. 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 ½ 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.

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