Leg roast of venison

Yield: 6 servings

3 lbs Leg roast Elk or Deer

5 Slices salt pork



1 tsp Salt

1/4 tsp Pepper

1/4 tsp 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.

Plase meat on a rack in a roasting pan.

Bake in 300 °F.

Oven until done, 2 to 4 hours, depending on tenderness of meat.

Remove herbs before serving.