Leg Roast Of Venison

Leg Roast Of Venison





Yield: 6 servings

3 lb leg roast elk or deer

5 slices salt pork

1 onion

1 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.