SC - Fw: roast venison

[Louise Sugar]

from one of my friends over in Steirbach...(actually the new Baroness as of
2 weeks from tomorrow)
- -----Original Message-----
Date: Friday, February 06, 1998 3:05 PM
Subject: roast venison


>Roast Leg of Venison, Unmarinated
>
> 10 servings
>
>10    Larding strips 1 1/2 - 2"           1 tb Powdered thyme
>(about 1/4-1/2 lb salt pork)            3 tb Flour
>6 lb Leg of venison                             Salt & pepper to taste
>2    Cloves garlic, sliced thin           2 1/4 c  Stock or beef broth
>1/4 lb Butter, softened
>
>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
325¯F
>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.

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