Beer makes batters better, meat more tender, and sauces more flavorful.
Roast Leg of Venison
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- #6819
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1/2 pound salt pork
6 pounds leg of venison
2 cloves garlic, sliced thin
1/4 pound butter, softened
1 tablespoon ground thyme
3 tablespoons flour
salt and pepper, to taste
2 1/4 cups stock or beef broth
directions
Lard the venison with the salt pork, adding the garlic slices after the salt pork has been inserted. Rub all surfaces of the leg with soft butter and dust with the powdered thyme.
Put roast in uncovered roasting pan, add 1/2 cup liquid, and roast at 325 degrees F for about two hours. Venison should be served rare, but not bloody, so figure about 16 minutes per pound.
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--do not roast anymore.
In the roasting pan, combine flour and drippings, stirring in the stock. Heat pan on stove top and cook on high heat, stirring constantly, until gravy is thickened to proper consistency.
added by
townerf
nutrition data
594 calories, 34 grams fat, 2 grams carbohydrates, 64 grams protein per serving. This recipe is low in carbs.
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