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    Venison: Leg Roast of Venison or Elk

    Source of Recipe

    Agricultural Extension Service The University of Tennessee

    List of Ingredients

    3 lb Leg roast Elk or Deer
    5 Slices salt pork
    Onion
    Apple
    1 t Salt
    1/4 ts Pepper
    1/4 ts Allspice
    2 Sprigs of rosemary
    2 Bay leaves

    Recipe

    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. Serves 6

 

 

 


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