Tarheel Log Cabin Roast Leg

Recipe Ingredients

1 cup	237ml	Boar leg - boned and rolled (large)
		Cooked Marinade - see * Note
5		Garlic cloves - slivered
1/2 cup	31g / 1.1oz	Flour - seasoned with
1/2 teaspoon	2.5ml	Paprika - and
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 teaspoon	5ml	Carrot - sliced thin (large)
2		Celery ribs - sliced thin
1		Bay leaf (small)
6		Onions
6		Potatoes - peeled
1/2 cup	118ml	Applesauce
2 tablespoons	30ml	Applejack or hard cider
1 tablespoon	15ml	Seasoned salt

Recipe Instructions

* Note: See the "Cooked Marinade" recipe which is included in this collection.

Marinate the rolled leg for 12 to 24 hours in Cooked Marinade. Drain and pat dry. Gash top (heavy meat) of leg and insert garlic slivers. Sift seasoned flour all over leg. On a rack in a self-basting roaster, put a bed of sliced carrots and celery. Put the meat on the vegetables, and put bay leaf on top. Roast at 325 degrees for 40 minutes per pound. Add onions and potatoes 1 hour before meat is done. When done, remove meat and vegetables and pour off excess fat. Make gravy with 1 tablespoon seasoned flour to each cup of pan liquid remaining; strain gravy. Discard bay leaf. In top part of a double boiler heat applesauce and applejack; blend in strained gravy and seasoned salt and stir to heat. Thin if desired with boiling water. Serve apple-flavored gravy with the roast and vegetables.

This recipe yields ?? servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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