The best way to cook leg of venison

Updated February 21, 2017

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.

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.

Things You'll 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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About the Author

Elizabeth Arnold has written for a wide variety of publications and websites. Her experience includes writing travel features for "Recommend" magazine and packaging marketing copy for both Metro-Goldwyn-Mayer and Warner Bros. consumer products. Recently, Arnold was a staff writer for "Special Events" magazine. Arnold studied English at the University of Wisconsin-Milwaukee.