Leg Roast of Venison
Ingredients
(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
Instructions
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.