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Roast Leg Of Venison, Unmarinated

This Roast Leg Of Venison, Unmarinated recipe uses Larding Strips, Leg Of Venison, Garlic Sliced Thin, Butter Softened, and Powdered Thyme. Serves 10. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 10
• 6 lb
• 2 clove
• 1/4 lb
• 1 tbsp
• 3 tbsp
• Salt Amp Pepper
• 2 1/4 cup

Method (preview)

1. 1

   Rub all surfaces of the leg with soft butter and dust with the powdered thyme.

2. 2

   Put roast in uncovered roasting pan, add 1/2 cup liquid, and roast at 3250F for about two hours.

3. 3

   Turn off oven, open the door, and wave it open several times to reduce heat.

4. 4

   Place the roast in a metal pan and keep hot--don not roast anymore.

5. 5

   In the roasting pan, combine flour and drippings, stirring in the stock.

6. 6

   Heat pan on stovetop and cook on high heat, stirring constantly, until gravy is thickened to proper consistency.