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.