Roast Leg of Venison
|Venison leg roast||4 Pound|
|Cold water||3 Cup (48 tbs)|
|Tomato juice||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm)|
Wipe roast, and place in bowl.
Make marinade of next 9 ingredients, and pour over.
Marinade should come at least halfway up roast.
Cover bowl, and place in refrigerator.
Turn roast frequently.
Allow roast to soak in marinade 12 days.
Before roasting, drain and dry roast, put on rack in open pan; then proceed as for Venison Loin Roast, using marinade for basting.
Note: The leg roast is better if it is marinated before roasting; the marinade makes it moist and flavorful.
To broil venison steaks or to make stew with flank, neck or shank, follow any recipe for similar cooking methods with beef, remembering to trim away as much fat as possible before cooking and to replace natural fat with other milder fat for cooking.