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Roast Leg of Venison

Remove the dry skin from the leg, wipe it with a damp cloth, and cover it with a flour and water paste. Put the venison in a baking tin and roast it in a very hot oven. Baste the meat continually, cook it for about an hour and a half, then remove the paste, coat it with butter, and sprinkle it well with flour. Cook for one hour longer, basting it frequently with butter, salt and flour. When cooked place the venison on a hot dish, and serve it with a sauceboatful of game-sauce. The above mentioned time is intended for a leg weighing about fifteen pounds.