Leg Roast Of Venison

Yield: 6 servings

3 lb leg roast elk or deer
5 slices salt pork
1 onion
1 apple
1 ts salt
1/4 ts pepper
1/4 ts 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.

Place meat on a rack in a roasting pan. Bake in 300 degrees F. oven until done,2 to 4 hours, depending on tenderness of meat. Remove herbs before serving.