---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ROAST LEG OF VENISON, UNMARINATED
  Categories: Meats
       Yield: 10 servings
  
      10    Larding strips 1 1/2 - 2
            (about 1/4-1/2 lb salt pork)
       6 lb Leg of venison
       2    Cloves garlic, sliced thin
     1/4 lb Butter, softened
       1 tb Powdered thyme
       3 tb Flour
            Salt & pepper to taste
   2 1/4 c  Stock or beef broth
  
   1>. Lard the venison with the salt pork, adding the garlic slices after the
   salt pork has been inserted. 2>. Rub all surfaces of the leg with soft
   butter and dust with the powdered thyme. 3>. Put roast in uncovered
   roasting pan, add 1/2 cup liquid, and roast at 3250F for about two hours.
   Venison should be srved rare, but not bloody, so figure about 16 minutes
   per pound. 4>. Turn off oven, open the door, and wave it open several times
   to reduce heat. Place the roast in a metal pan and keep hot--don not roast
   anymore. 5>. In the roasting pan, combine flour and drippings, stirring in
   the stock. Heat pan on stovetop and cook on high heat, stirring constantly,
   until gravy is thickened to proper consistency.
  
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