Impress your guests by serving a whole, roasted leg of venison at your next dinner party.
The fall and winter seasons are a great time to get together with friends and family for a great meal. Having the opportunity to share your wild game bounty from hunting is just another bonus to hosting a meal.
If you really want to leave your guests talking for weeks about your meal, then consider serving this caveman-inspired roasted leg of venison.
Roasted Leg of Venison
- 1 whole bone-in venison hind leg (about 12-15 pounds), trimmed and washed
- 4 cups beef stock (or game stock if available)
- 3 Tbsps. vegetable oil
- ¼ cup olive oil
- 8 cloves of garlic, minced
- ¼ cup fresh rosemary, roughly chopped
- ½ cup fresh thyme leaves
- 3 Tbsps. crushed Juniper berries
- ¼ cup kosher salt
- ¼ cup freshly ground peppercorns
- Prepare the Rub: Combine the rub ingredients in a small bowl and mix until they are combined into a paste-like consistency. Rub the mixture into the venison. Add a touch more olive oil if needed to help the rub spread evenly. Wrap the venison in plastic wrap and refrigerate at least 12 hours.
- Start Roasting: Remove the meat from the refrigerator and let it return to room temperature before cooking. Preheat the oven to 350 degrees. Drizzle the venison with the vegetable oil and gently spread to coat evenly. Put the venison on a rack in your biggest roasting pan. Roast for 1 hour, with no interruptions.
- Baste: Bring the stock to a low simmer in a pan. Once warmed, turn the roast and baste. Use about half the stock then close the oven and roast for another hour. Repeat the same process after the second hour of roasting with the remaining stock. Let the roast cook for another 15 minutes before testing for desired doneness in the thickest part of the roast with a meat thermometer. (120 degrees for rare, 126 degrees for medium) Keep in mind that the roast will continue to cook out of the oven.
- Remove and Rest: Once it has reached your desired doneness, remove the roast to your cutting board and let it rest while tented under foil. This is one of the most important steps to preserve the meat’s inner juices. After 20 minutes, carve the leg of venison and serve your sure to be salivating guests.
This recipe is sure to become a new holiday favorite amongst your family and friends. Get ready to be asked to make this recipe a lot once you serve it to your hungry guests the first time. Enjoy!