eGourmet Recipes

1 Venison leg roast 4 to 5 lb (larded)
20 strips of thick sliced bacon
RUSSELL’S FAMOUS All Purpose Seasoning MARINADE
1/2 gallon your favorite red wine
6 cloves garlic crushed
4 bay leaves
4 onions sliced
1 teaspoon whole black peppercorns

Remove all fat and membrane from roast. Due to lack of marbling fat in venison, lard well to add fat This can be done by taking thick slices of bacon,cutting into pieces 2 inches long 3/4 inches wide. Cut a point on one end and freeze them hard. Using a knife make slits toward center of roast and place a piece of bacon all the way into the slit. This should be done every square inch or two. Rub the roast heavily with RUSSELL’S FAMOUS All Purpose Seasoning all over and let sit 2 hours. Then place the roast in a non metallic container with the marinade. Place in refrigerator for 2 or 3 days turning occasionally. Drain roast reserving the marinade liquid. Toss the solids. Brown the roast well in bacon grease or vegetable oil in a dutch oven. Add 2 cups of the marinade, cover and bake slowly at 325F for 2 hours. Add carrots, onions and potatoes. Add water or marinade to maintain liquid level. Continue to roast until vegetables are tender. Remove to serving platter and keep warm. To make a sauce, thicken the juices with a slurry of cornstarch and cold water. Adjust seasoning with more RUSSELL’S FAMOUS All Purpose Seasoning if needed.

Tags: roast, Venison

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