Cut leg so it will fit in a roasting pan with lid. Arrange pieces in roaster. Cover with water. Salt the entire surface inside the pan with the Lawry’s – salt everything: the deer leg and the surface of the water. Season well. Then sprinkle the surface of the water & deer leg with the pepper. Add the 3 tablespoons of fat to your pan.
Cover tightly with foil. Then cover with the lid.
Bake 10-12 hours in a 270 degree oven.
The meat will be fork tender, perfectly browned on top and falling off the bones. That’s it. Deer leg perfection.