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Add a photoServings: 10
Ingredients
- 10 x Larding strips 1 1/2 - 2"
- Â Â (about 1/4-1/2 lb salt pork)
- 6 lb Leg of venison
- 2 x Cloves garlic, sliced thin
- 1/4 lb Butter, softened
- 1 Tbsp. Powdered thyme
- 3 Tbsp. Flour
- Â Â Salt & pepper to taste
- 2Â 1/4 c. Stock or possibly beef broth
Directions
- 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 in 1/2 c. liquid, and roast at 3250F for about two hrs.
- Venison should be srved rare, but not bloody, so figure about 16 min per lb.. 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 warm-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, till gravy is thickened to proper consistency.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 10 servings | |
| Calories 95 | |
| Calories from Fat 82 | 86% |
| Total Fat 9.36g | 12% |
| Saturated Fat 5.9g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 242mg | 10% |
| Potassium 39mg | 1% |
| Total Carbs 2.16g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.02g | 0% |
| Protein 1.01g | 2% |
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