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.