Roast Leg Of Venison~ Unmarinated Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
10: Larding strips 1 1/2, 2"
, about 1/4-1/2 lb salt pork
6 lbs: Leg of venison,
2 Cloves: garlic, sliced thin
1/4 lbs: Butter, softened
1 tbsp: Powdered thyme,
3 tbsp: Flour,
Salt & pepper to taste,
2 1/4 cup: Stock or beef broth,
Directions:
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 1/2 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 hot--don 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.
Source from luhu.jp
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 1/2 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 hot--don 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.
Source from luhu.jp
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Meats