10 Larding strips 1-1/2 – 2 inch (about 1/4-1/2 lb salt pork)
6 lb Leg of venison
2 Cloves garlic, sliced thin
1/4 lb Butter, softened
1 tablespoon Powdered thyme
3 tablespoons Flour
Salt and pepper to taste
2-1/4 cups Stock or beef broth
Yield: 10 servings
Lard the venison with the salt pork, adding the garlic slices after the salt pork has been inserted. Rub all surfaces of the leg with soft butter and dust with the powdered thyme. Put roast in uncovered roasting pan, add 1/2 cup liquid, and roast at 3250F for about two hours. Venison should be served rare, but not bloody, so figure about 16 minutes per pound. 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. 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.