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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