Recipe - Roast Leg Of Venison Unmarinated

10 Larding strips 1 One half 2"
(about 1/4One half pound salt pork)
6 pound Leg of venison
2 Cloves garlic, cut or sliced up thin
One fourth pound Butter, softened
1 tablespoon Powdered thyme
3 tablespoon Flour
Salt & pepper to taste
2 One fourth cup Stock or beef broth

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 One half 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 hotdon 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.

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