Roasted Leg of Venison: This Venison Recipe Will Make You Rethink How You Eat Deer Meat by 30Seconds Food

Deer doesn't have to be processed into just ground meat or sausage. Keep one of those legs whole next time and try this easy roasted leg of venison recipe. It'll change the way you think about venison. 

You'll need:

• 1 venison leg (12-15 pounds)

Marinade

• 1 tablespoon dried juniper berries
• 2 tablespoons whole peppercorns
• 1/4 cup kosher salt
• 2 teaspoons curry powder
• 2 teaspoons smoked paprika
• 2 teaspoons dried rosemary
• 1/2 – 1 teaspoon crushed red pepper flakes
• 1 head garlic, peeled and minced
• 1/3 cup olive oil

• For Basting

• 3 tablespoons olive oil
• 3 cups chicken broth or beef broth

Here’s how to make it:

1. Combine all the marinade ingredients in a mortar and pestle. Grind until a paste forms.
2. Rub the marinade all over the venison. Put it into the fridge and allow it to sit for 4 hours or overnight.
3. When ready to cook, let the venison sit at room temperature about an hour. Drizzle the venison with the 3 tablespoons olive oil. Put the venison into a roasting pan and cook in a preheated 350-degree F oven for 1 hour.
4. After the hour, flip the leg over and baste with half of the broth. Bake another hour. After that hour, flip and baste with the remaining broth.
5. Continue to cook until internal temperature reaches at least 130 degrees F (medium rare), about 20-30 minutes.
6. When at desired temperature, remove from the oven and allow to rest for 15 minutes before slicing. Serve with the pan drippings, if desired.
   

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Wild Game Cookbooks $4 & Up

Mortar and Pestle $9 & Up

Roasting Pans

Dried Juniper Berries $3 & Up

Whole Peppercorns

Kosher Salt $3 & Up

Curry Powder

Smoked Paprika $3 & Up

Dried Rosemary $3 & Up

Crushed Red Pepper Flakes $2 & Up

Olive Oil $4 & Up

Chicken Broth $1 & Up

Beef Broth