Leg of venison Fat salt pork Salt and pepper

1/4 cup fat Flour

Wipe carefully, and draw off the dry skin. Lard the lean side of the leg with strips of the pork, then soften the fat, 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 (500° 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. Reduce the heat after fifteen minutes. If a double roasting-pan is used, basting is not necessary.

Most tastes require at least an hour and three-quarters for cooking a ten-pound roast; but if the meat is liked very rare, allow only an hour and a quarter. Serve with a gravy made from the juices in the bottom of the pan. Always serve a tart jelly like currant or wild grape or plum jelly with venison.