Recipe - Roast Leg Of Venison

1 Leg roast (or whole saddle)
of venison

FILLER
3 Cloves garlic, mashed to a
paste (up to 6)
One fourth teaspoon Ground cumin
One half teaspoon Ground thyme
One fourth teaspoon Ground bay leaf
One half teaspoon Ground ginger
1 teaspoon Unflavored meat tenderizer
(optional)
1 Stick butter, room
temperature
Oil (or spray)

COVER
1 teaspoon Fresh ground pepper
1 teaspoon Paprika
1 teaspoon Garlic powder
1 teaspoon Salt (optional)

This works with marinated or unmarinated roasts equally well. Cooking
at this low temperature means that you won't have many pan drippings beyond
the melted butter from the filler and will have to come up with sauce or
gravy from somewhere else. That's bad news and great news. Bad news is:
very little meat drippings to make gravy from. Great news: all that
moisture is still in the meat.

Method: Heat oven to 250 degrees; for a convection oven, heat to 205.
Thoroughly mix together all filler ingredients. With the tip of a sharp,
narrowbladed knife, make holes two inches apart all over the meat about
Three fourths of an inch deep and force some filler into the holes. Spray or brush
the roast with enough oil to moisten the surface. Mix together and thickly
sprinkle the cover ingredients over the roast. Roast until center
temperature away from bone is 145150 for medium, 150155 for medium well
or 160170 for well done. Remove from oven and let sit for at least 20
minutes so that internal temperature will equalize and juices will be more
evenly distributed.

Five variations:

1) If using marinated meat, add a little marinade to the filler.

2) Add raw bacon to the filler, process smooth and use as above.

3) Drape raw bacon slices over the roast before cooking. When the roast is
done, chop the bacon and add to sauce or gravy.

4) Add 2 tablespoons apple or orange juice concentrate to the filler and
proceed as above.

5) Add One fourth cup or more finely ground breadcrumbs to the cover mixture and
press onto the meat to make a light crust. Spray with oil or trickle butter
sparingly over the breadcrumb crust during the last 45 minutes of cooking.

Posted to FOODWINE Digest 23 November 96

Date: Sat, 23 Nov 1996 17:46:56 0800

From: Bob Pastorio pastorio@RICA.NET