Deer hindquarter
2 onions
Garlic cloves
butter
Cooking oil
Salt
Red pepper
Black pepper
Bay leaves
Oregano
Apple (optional)

Cut leg bone to fit roaster. Pierce all over at 1 inch intervals with fillet knife. Insert pieces of onion, garlic and butter in each slit. Place in roaster with 1 inch cooking oil and 1 stick butter. Cover with salt, red pepper, black pepper, oregano and slices of onion. Cover with lid. Cook at 325 degrees for 2 hours, turn roast over and cook additional 1 1/2 hours or until bone will pull free. Slice, ladle drippings over meat and serve.

NOTE: If hindquarters from an old deer, also include peeled, sliced apple while cooking.