Venison, Roast Leg of

1 Leg of venison

1/4 cup fat salt pork

for dredging salt and pepper

flour

1. Wipe meat carefully and remove any dry skin.

2. Lard the lean side of the leg with strips of pork.

3. Soften fat, rub it over the meat and dredge with salt, pepper and flour

4. Lay leg on rack of roaster, sprinkling bottom of pan with flour.

5. Roast uncovered in a slow oven (300 F.), allowing 20 to 22 minutes per pound

6. When flour in bottom of pan is browned, add boiling water to cover bottom (now braising)

7. Baste venison frequently, renewing water in pan as often as necessary.

8. Serve with gravy made from the juices in the bottom of the pan. Always serve a tart jelly like currant, wild grape, or plum with venison. Allow 1/2 pound per person.