| Put on a real feast similar to a leg of lamb. A roasted leg of venison offers something for everyone, from rare interior cuts close to the bone to more well-done cuts on the exterior.
1 leg of venison, about 6 to 8 pounds of thigh
Trim away all far and outside connective tissue. Cut 1/4-inch every few inches across the surface of the roast. Insert garlic and twigs of rosemary alternately in the incision pockets. Rub cooking oil over meat so that all sides are covered. Season to taste. While oven is preheating to 425 degrees, peel and slice potatoes very thinly. Place layer of sliced potatoes in bottom of large roasting dish. Repeat with other layers until all potatoes have been used. Pour stock slowly across the potatoes to moisten, but do not submerge. Place venison on top of potatoes. Place roaster on lower rack of oven and cook meat 15 minutes to sear. Turn oven temperature down to 350 degrees. Cook 20 minutes per pound. Baste with broth from potatoes every 20 minutes. When meat is cooked remove from oven and allow five minutes before carving perpendicular to the bone. Spoon any juices from the roaster over meat slices after placing on serving plates. Be gentle when cooking prime venison. Preserve its moist and tender texture by cooking rare to medium rare. An average-swize venison leg will serve 6 people with plenty of leftovers for another excellant meal. There will still be enough meat left for great sandwiches. Then use the leg bones as basis for venison-vegetable soup. This whole deal may be the most overlooked opportunity in the entire field of turning venison into top-quality food. The above information is copyrighted material from BEST VENISON EVER, and may not be reproduced in any form without the written permission of the author. |
Wild Game's Double Bonanza | Best Fish Ever | Best Venison Ever
Main Page | How To Order | Contact Us
Copyright © 2004 - Cartier Associates Inc., and T-One Design - All Rights Reserved.