10    Larding strips 1 1/2 - 2"
(about 1/4-1/2 lb salt pork)
6 lb Leg of venison
2    Cloves garlic, sliced thin
1/4 lb Butter, softened
1 tb Powdered thyme
3 tb Flour
Salt & pepper to taste
2 1/4 c  Stock or beef broth

1>. Lard the venison with the salt pork, adding the garlic slices after the
salt pork has been inserted. 2>. Rub all surfaces of the leg with soft
butter and dust with the powdered thyme. 3>. Put roast in uncovered
roasting pan, add 1/2 cup liquid, and roast at 3250F for about two hours.
Venison should be srved rare, but not bloody, so figure about 16 minutes
per pound. 4>. Turn off oven, open the door, and wave it open several times
to reduce heat. Place the roast in a metal pan and keep hot–don not roast
anymore. 5>. In the roasting pan, combine flour and drippings, stirring in
the stock. Heat pan on stovetop and cook on high heat, stirring constantly,
until gravy is thickened to proper consistency.