Recipe - Leg Roast Of Venison

3 pound Leg roast Elk or Deer
5 Slices salt pork
Onion
Apple
1 teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Allspice
2 Sprigs of rosemary
2 Bay leaves

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 degrees F. oven until done,
2 to 4 hours, depending on tenderness of meat. Remove herbs before serving.

Source: Agricultural Extension Service The University of Tennessee
Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 100693
(18:18)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini