About the Recipe
Roasting a venison leg transforms this lean and flavorful cut of meat into a culinary masterpiece that captures the essence of wild game dining. This recipe embraces the natural richness of venison while infusing it with aromatic garlic, fragrant herbs, and a touch of olive oil for succulence. Whether you've acquired a venison leg from a successful hunt or a trusted source, this recipe invites you to embark on a gastronomic journey where each slice unveils tender perfection. Let's embark on the art of roasting a venison leg to create a memorable and delicious feast.
Ingredients
1 venison leg about 3kg
4-6 garlic cloves, thinly sliced
2 tablespoons olive oil
Salt and black pepper, to taste
Fresh herbs (such as rosemary, thyme, or sage)
Optional: Red wine or beef broth for deglazing
Preparation
Preheat your oven to 325°F (163°C).
Place the venison leg on a clean cutting board and pat it dry with paper towels.
Use a sharp knife to make small slits all over the venison leg. Insert the thinly sliced garlic cloves into these slits.
Rub the venison leg all over with olive oil, ensuring it's evenly coated.
Season generously with salt and black pepper, rubbing the seasoning into the meat.
If using fresh herbs, tuck a few sprigs of rosemary, thyme, or sage around the venison leg.
Place the seasoned venison leg on a roasting rack in a roasting pan, or directly on a lined baking tray.
Roast in the preheated oven for about 20-25 minutes per pound, or until the internal temperature reaches your desired level of doneness. Use a meat thermometer inserted into the thickest part of the meat without touching bone: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 160°F for well done.
Baste the venison leg occasionally with the pan juices to keep it moist.
Once the venison leg reaches the desired temperature, remove it from the oven and transfer it to a cutting board.
Tent the roasted venison leg loosely with foil and let it rest for about 15-20 minutes. This allows the juices to redistribute, resulting in a juicier roast.
Optional: Deglaze the roasting pan with red wine or beef broth to make a flavorful jus to serve with the venison.
After resting, carve the roasted venison leg against the grain into thin slices. Arrange the slices on a serving platter.
Serve the venison leg slices with the optional jus or your choice of sauce, along with roasted vegetables, mashed potatoes, or a fresh salad.
Enjoy the succulent and flavorful roasted venison leg as the centerpiece of a memorable meal!
A noblewoman watches over the affairs of her household and
does not eat the bread of idleness. Proverbs 31:27