ROSEMARY-STUFFED LEG OF VENISON

Steps:

• Preheat oven to 375°F. NOTE: You may wish to remove the lower portion of the shank to ensure that the leg will fit into a 5-quart cast iron Dutch oven. Using a sharp paring knife cut approximately 6-8 (1-inch) slits in the leg. In a small mixing bowl, combine rosemary, thyme, basil, sage, green onions, parsley and garlic. Season the mixture generously with salt and pepper. Blend well and stuff a generous portion of seasoning mixture into each slit. In a 5-quart cast iron Dutch oven, melt bacon drippings over medium-high heat. Place seasoned venison into pan and brown for 3-5 minutes on each side or until golden brown. Surround the leg with apples, onions, whole garlic and any remaining stuffing mixture. Add beef stock and bring to a rolling boil. Cover Dutch oven and bake for 2 ½ -3 hours or until leg is tender. When tender, remove meat, fruits and vegetables from cooking liquid carve. Use the strained cooking liquid as a thin sauce.