|Venison leg||6 Pound (1 Whole)|
|Marinade||1 Cup (16 tbs) (For Game)|
|Salt pork strips||6|
|Small potatoes||3 Pound|
|White pepper||To Taste|
|Minced fresh parsley||2 Tablespoon|
|Frozen brussels sprouts||20 Ounce|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Beef broth||1 Cup (16 tbs)|
Season venison with salt; place in shallow pan.
Pour marinade over.
Refrigerate 24 hours; turn occasionally.
Remove venison from marinade.
Strain marinade; reserve.
Place venison on rack in shallow baking pan; place salt pork over venison.
Bake in preheated 450°F oven 25 minutes.
Reduce oven temperature to 325 °F; bake about 3 hours, until venison is well done, basting occasionally with half the reserved marinade.
Peel potatoes; cut in half.
Cook in boiling, salted water about 15 minutes, until tender; drain.
Add 6 tablespoons butter, salt, pepper, and parsley; mix until potatoes are coated.
Cook brussels sprouts according to package directions until just tender; drain.
Melt 1/4 cup butter in medium-size saucepan.
Add the brussels sprouts; saute 5 minutes, stirring constantly.
Add walnuts; saute, stirring, 5 min utes.
Place venison on one side of long, hot platter; keep warm.
Pour pan drippings into saucepan; add remaining marinade.
Bring to boil.
Blend 2 tablespoons butter with flour.
Add to marinade mixture; stir until blended.
Add broth slowly, stirring constantly; bring to boil again.
Cook 1 minute; pour into gravy boat.
Place potatoes on other side of platter; place brussels sprouts over potatoes.
One pound fresh cooked brussels sprouts can be used instead of frozen variety.