Leg Roast of Venison

• 3 pounds elk leg roast
• 5 slices salt pork
• 1 each onions
• 1 each apples
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon allspice
• 2 each rosemary sprigs
• 2 each bay leaves

1. Cut gashes in roast about 2 inches apart and half through the thickness of roast.
2. Place in each gash a slice of salt pork, onion and apple.
3. Top with a few more slices of onion.
4. Sprinkle roast with spices and herbs.
5. Plase meat on a rack in a roasting pan.
6. Bake in 300F (150C) oven until done, 2 to 4 hours, depending on tenderness of meat.
7. Remove herbs before serving.

roast, salt, onions, apples, salt, black pepper, allspice, rosemary sprigs, bay leaves

Taken from recipeland.com/recipe/v/leg-roast-of-venison-32966 (may not work)