The best way to cook leg of venison

Written by elizabeth arnold
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The best way to cook leg of venison
Season venison with a custom mix of dry herbs. (Getty Premium images)

When served with a few side dishes, roasted leg of venison makes a hearty meal for several friends or family members. Make a flavourful venison roast as a holiday dinner main course. Enhance the meat with herbs, seasonings and olive oil to create a delectable flavour. The best way to prepare a leg of venison is by basting and slow-roasting it to ensure that it remains moist and doesn't dry out.

Skill level:

Things you need

  • 5 kg (12-lb.) leg of venison, bone-in
  • Olive oil
  • Salt
  • Crushed peppercorns
  • Variety of dried herbs
  • Cling film
  • Large roasting pan with a rack
  • Beef broth
  • Baster, large spoon or ladle

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  1. 1

    Create a rub using olive oil, salt, crushed peppercorns and any dry herbs, such as thyme, rosemary and fennel. Massage the rub onto a 5 kg (12-lb.) leg of venison. Wrap the meat in cling film and allow it to absorb the flavours in a refrigerator overnight.

  2. 2

    Take the meat out of the refrigerator and remove the cling film. Set the leg of venison on a rack of a large roasting pan and place it into an oven that has been preheated to 180 ºC (350 degrees Fahreheit). Roast the meat for one hour prior to basting it.

  3. 3

    Baste the meat with heated beef broth using a baster, large spoon or ladle. Cook the meat for another hour.

  4. 4

    Use tongs to turn the venison over on the rack. Baste the meat with beef broth again. Check the thickest portion of the leg with a meat thermometer after 20 minutes; cook the venison to 48.9 ºC (120 degrees Fahrenheit) for rare meat or 52.2 ºC (126 degrees Fahrenheit) for medium-rare.

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