Start heating oven to 450 degrees. Heat shallow open pan in oven. Remove venison from marinade, remove skin and tough sinews. Sprinkle venison with salt, cover with slices of fat salt pork. Place in heated pan and add enough salad oil to cover bottom of pan. Roast uncovered, basting with salad oil allowing about 15 minutes per pound for medium rare meat. Or roast 45 minutes to 60 minutes for well meat.

Cover 5 to 7 pound leg of venison with cooked marinade, then refrigerate at least 24 hours or longer if necessary.