Roast Leg of Venison, Unmarinated – a delicious recipe with larding strips, garlic, butter, thyme, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1>.
2
Lard the venison with the salt pork, adding the garlic slices after the salt pork has been inserted.
3
2>.
4
Rub all surfaces of the leg with soft butter and dust with the powdered thyme.
5
3>.
6
Put roast in uncovered roasting pan, add 1/2 cup liquid, and roast at 3250F for about two hours.
7
Venison should be srved rare, but not bloody, so figure about 16 minutes per pound.
8
4>.
9
Turn off oven, open the door, and wave it open several times to reduce heat.
10
Place the roast in a metal pan and keep hot--don not roast anymore.
11
5>.
12
In the roasting pan, combine flour and drippings, stirring in the stock.
13
Heat pan on stovetop and cook on high heat, stirring constantly, until gravy is thickened to proper consistency.
266
kcal
Calories
23
g
Fat
13
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 10 each larding strips (about 1/41/2 lb salt pork), 6 pounds venison leg, 2 Cloves garlic sliced thin, 1/4 pound butter softened, and more.
Yes, Roast Leg of Venison, Unmarinated falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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