Roast Leg of Venison, Unmarinated

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.