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Roast Leg of Venison

Leg of venison

¼ cup butter or oil

Fat salt pork

Flour

Salt and pepper

Wipe carefully, and draw off the dry skin. Lard the lean side of the leg with strips of the pork, then soften the butter, use oil, and rub it over the meat, and dredge with salt, pepper and flour. Lay the leg on the rack in a baking-pan, sprinkle the bottom of the pan with flour, place it in a very hot oven (450° F.) and watch carefully until the flour in the pan is browned, which should be in five minutes. Add boiling water to cover the bottom of the pan. Baste the venison well every fifteen minutes, until the meat is done, renewing the water in the pan as often as necessary. If a double roasting-pan is used, basting is not necessary.

Should the meat be liked very rare, allow one and one-quarter hour of cooking for a ten-pound roast; most tastes require at least twenty-five minutes longer than that. Serve with a gravy made from the juices in the bottom of the pan. Always serve a tart jelly like currant jelly or wild grape or plum jelly with venison.