Roast Venison or Mutton

Ingredients

• 1 leg Leg of venison or mutton
• 1 teaspoon Salt
• 2 tablespoons All-purpose flour
• 1/2 cup Water or dry red wine
• 2 tablespoons Butter
• as needed Bacon or pork, sliced
• to taste Currant jelly

Instructions

1. 1Thoroughly wipe the leg of venison or mutton. Rub the salt over the surface and dredge with flour.
2. 2Place the leg in a roasting pan with a small piece of the cut-off meat and add water or wine. Dot the meat with small bits of butter. Preheat oven to 325°F (160°C). Roast for approximately 1 1/2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, basting frequently with the pan juices.
3. 3If the leg is not very fat, lard it with strips of bacon or pork during the last 30 minutes of roasting.
4. 4Serve the roast venison or mutton with currant jelly.