---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LEG ROAST OF VENISON
  Categories: Meats
       Yield: 6 servings
  
       3 lb Leg roast Elk or Deer
       5    Slices salt pork
            Onion
            Apple
       1 ts Salt
     1/4 ts Pepper
     1/4 ts Allspice
       2    Sprigs of rosemary
       2    Bay leaves
  
   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.
   
   Source: Agricultural Extension Service The University of Tennessee
   Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93
   (18:18)
  
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