Leg Roast of Venison
Yield
6 servingsPrep
30 minCook
Ready
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
elk
leg roast |
* |
| 5 | slices |
salt pork
|
*
|
| 1 | each |
onions
|
|
| 1 | each |
apples
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
allspice
|
|
| 2 | each |
rosemary sprigs
|
*
|
| 2 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
elk
leg roast |
* |
| 5 | slices |
salt pork
|
*
|
| 1 | each |
onions
|
|
| 1 | each |
apples
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
allspice
|
|
| 2 | each |
rosemary sprigs
|
*
|
| 2 | each |
bay leaves
|
*
|
Directions
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℉ (150℃) oven until done, 2 to 4 hours, depending on tenderness of meat.
Remove herbs before serving.
