Roast Leg of Venison, Unmarinated
Yield
10 servingsPrep
15 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | each |
larding strips
(about 1/41/2 lb salt pork) |
* |
| 6 | pounds |
venison
leg |
|
| 2 | Cloves |
garlic
sliced thin |
*
|
| ¼ | pound |
butter
softened |
|
| 1 | tablespoon |
thyme
powdered |
*
|
| 3 | tablespoons | all-purpose flour |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 ¼ | cups |
stock
or beef broth |
|
Trans-fat Free, Low Carb
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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