Roast Leg of Venison Recipe
It doesn't take a gourmet to judge how appetizing and flavorful Roast Leg Of Venison using this recipe turns out. The Roast Leg Of Venison is made with Venison which is easy to find at any grocery store. My friends tried this Roast Leg Of Venison the other day and they simply adored it. Do I need to say more?
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientVenison
Ingredients
Leg of venison- as required
Fat salt pork- 1/4 cup
Salt and pepper- to taste
Flour- as required
Directions
GETTING READY
1.Start by preheating the oven to 300F degrees
2.Also wipe the leg of venison carefully and also remove the dry skin
3.Then lard the lean side of the leg with strips of pork
MAKING
4.Soften fat, rub it over the meat and dredge with salt, pepper and flour
5.Lay the leg on rack of roaster, sprinkling bottom of pan with flour
6.Roast uncovered in slow oven allowing 20 to 22 minutes per pound
7.When flour in the bottom of pan is browned, add boiling water to cover bottom
8.Baste venison frequently, renewing water in pan as often as necessary
SERVING
9.Serve with a gravy made from the juices in the bottom of the pan or serve a tart jelly like currant, wild grape or plum with venison allowing 1/2 pound per person
1.Start by preheating the oven to 300F degrees
2.Also wipe the leg of venison carefully and also remove the dry skin
3.Then lard the lean side of the leg with strips of pork
MAKING
4.Soften fat, rub it over the meat and dredge with salt, pepper and flour
5.Lay the leg on rack of roaster, sprinkling bottom of pan with flour
6.Roast uncovered in slow oven allowing 20 to 22 minutes per pound
7.When flour in the bottom of pan is browned, add boiling water to cover bottom
8.Baste venison frequently, renewing water in pan as often as necessary
SERVING
9.Serve with a gravy made from the juices in the bottom of the pan or serve a tart jelly like currant, wild grape or plum with venison allowing 1/2 pound per person
