Roast Leg Of Venison Unmarinated Recipe

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Roast Leg Of Venison Unmarinated Ingredients

10 larding strips 1 1/2 - 2
1 (about 1/4-1/2 lb salt pork)
6 lb leg of venison
2 cloves garlic, sliced thin
1/4 lb butter, softened
1 tbsp powdered thyme
3 tbsp flour
1 salt & pepper to taste
2 1/4 cup stock or beef broth

A Recipe for
Roast Leg Of Venison Unmarinated

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Roast Leg Of Venison Unmarinated

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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 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.

Serves: 10

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Roast Leg Of Venison Unmarinated Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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