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
- Crushed peppercorns
- Variety of dried herbs
- Cling film
- Large roasting pan with a rack
- Beef broth
- Baster, large spoon or ladle
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.
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.
Baste the meat with heated beef broth using a baster, large spoon or ladle. Cook the meat for another hour.
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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