Leg Roast Of Venison
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Leg Roast Of Venison
Leg Roast Of Venison


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Leg Roast Of Venison




Yield: 6 servings

3 LB leg roast elk or deer
5 slices salt pork
1 onion
1 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. Place 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.



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