Leg of Venison
- 1 leg of venison
- 3 1/22 to 4 pounds
- Bacon Strips for Larding
- 1/4 pound butter
- 2 ounce bacon strips
- 1 cup sour cream
- 2 tablespoons flour
- 1/2 cup water
Wipe meat carefully and draw off the dry skin; break the leg joint. Lard the lean side of the leg with bacon strips; season well with pepper and salt, dredge with flour.
Melt the butter in pan, add meat and cook on all sides until light brown. Lay a few bacon strips in a roasting pan, place the meat on them and roast in a moderate even about 1 hour, basting frequently with cream.
Melt the butter in pan, add meat and cook on all sides until light brown. Lay a few bacon strips in a roasting pan, place the meat on them and roast in a moderate even about 1 hour, basting frequently with cream.
Submitted by May 28, 2009
13 min
60 min
73 min