Title: LEG ROAST OF VENISON
Categories: Meats
Yield: 6 servings
3 lb Leg roast Elk or Deer
5 Slices salt pork
Onion
Apple
1 ts Salt
1/4 ts Pepper
1/4 ts 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, 10-06-93
(18:18)
