Roasted Leg of Venison

Venison is the meat of a deer. The meat is dark, lean and generally tender with a dense texture. The younger the animal, the more tender the meat. Choose your cut according to what you want to do with it. My favourite cut for roasting is the leg of venison, which is marinated with a mixture of melted tallow (duck fat would work beautifully here too), herbs, allspice, juniper berries and Hawaiian black lava salt. This recipe will give you a medium meat – roaste it for longer if you'd prefer it to be well done.

850 g-1kg Boneless leg of venison
5 tbsp Tallow, melted (butter, duck fat or olive oil)
1 tsp Dried thyme
1 tsp Savory, chopped
1 tsp Dried oregano
1 tsp Juniper berries , crushed
1 tsp Allspice, crushed
1 tsp Hawaiian black lava salt
1 Red onions, sliced
500 ml Homemade beef stock
100 ml Red wine (or beef stock)
Roasted carrots, to serve
Spelt pasta, to serve
Fresh herbs, to garnish

Rinse and pat dry the leg of venison. Stir together the melted tallow, dried herbs and black lava salt. Coat the leg of venison thoroughly with the mariande. Leave it in the fridge overnight.
Bring the venison to room temperature 1 hour before cooking. Preheat the oven to 160C/320F. Heat an oven and flameproof skillet over a medium-high heat until very hot. Add in venison and brown it on all sides. Add in sliced onions around the meat. Add in half of beef stock and roast in the oven for 40 minutes for medium, 60-70 minutes for well done.
Remove from the oven, put onto a serving platter and keep warm by covering with a sheet of tin foil. Rest for a minimum of 10 minutes before carving, leaving the roasted onions in the skillet for the gravy.
For the gravy, deglaze roasting skillet with the remaining stock and red wine if using, stirring in all the caramelized juices from the skillet. Use a stick blender to puree the mixture until smooth. Bring to a simmer and cook for 8-10 minutes to reduce the gravy slightly. If you prefer your gravy slightly thicker, whisk a teaspoon of cornstach mixed with 1-2 teaspoons of water to make a smooth paste and stir into the gravy.
Strain the gravy if you wish, season to taste. Serve slices of venison with spelt pasta, maple syrup roasted carrots and the gravy.

39 comments:

Nancy Chan 2/4/21 07:40: Looks beautiful and pink. I have not learned to appreciate pink meat.
Iwona 2/4/21 07:53: Looks so delicious. I would like to try it :) Have a great day :)
Yvonne @ Fiction Books Reviews 2/4/21 08:19: I have learned to accept the extra flavour of 'slightly pink' meat, especially in relation to a good steak, or lamb. However your venison is just a little too pink for my liking and I find that particular meat a bit too strong and 'tangy' for my palate.

It does look good with your excellent presentation though!

Thanks for sharing and have a lovely Easter :)
DEZMOND 2/4/21 10:16: Wishing you a delicious Easter weekend! Will you be dying eggs?
Tom 2/4/21 13:12: ...it's plated as a work of art!
Mae Travels 2/4/21 13:29: Although there may be occasional farmed venison here in the US, for the most part we can't get it as it's illegal to sell wild game. However, it's interesting to see how you prepare it.

be safe... mae at maefood.blogspot.com
Whats Cookin Italian Style Cuisine 2/4/21 14:28: thats gorgeous, we couldnt get to the hunting grounds this year I am saving this beauty! thanks
Martha 2/4/21 14:32: What a beautiful dish Angie!
Chef Mimi 2/4/21 14:32: Perfect looking meat! And your photos are so pretty. Love the gravy/jus as well. Gorgeous!
thepaintedapron.com 2/4/21 15:07: I'm not a venison eater, but yours does look lovely!
foodtravelandwine 2/4/21 15:35: It is perfect for an elegant dinner!!....the "pinkish" is perfect!!.......Abrazotes, Marcela
Kitchen Riffs 2/4/21 15:38: This looks terrific! Venison has such great flavor. I've never roasted it myself, only had it in restaurants. Such a nice recipe -- thanks.
Brian's Home Blog 2/4/21 15:46: We're into the pink here and that looks delicious!
Mbul Kecil 2/4/21 17:02: i love that you cook that dish...it looks so fancy ! 😍
Manuel Bermúdez. 2/4/21 17:41: A good and healthy recipe , bye bye
mjskit 2/4/21 18:40: Growing up my aunt and uncle kept us supplied with venison. They had 60 acres in deer country, so when they needed meat, they climbed up in their deer stand until a big buck walked by. Nothing better than venison IMO. I know a lot of people find it too gamey, but looking through your recipe, it would be nothing but delightful and very tender.
The-FoodTrotter 2/4/21 22:05: I never had dee meat but your recipe surely looks delightul
bread&salt 2/4/21 22:16: Looks great! So far i havent tried deer meat. It must be delicious. Happy weekend
Suja Manoj 3/4/21 00:20: Delicious and perfect for Easter, love the spice rub, thanks for sharing.
J.P. Alexander 3/4/21 04:07: Gracias por la receta. Se ve genial te mando un beso
Liz That Skinny Chick Can Bake 3/4/21 12:49: What a beautiful roast! A tasty option for Easter! My BIL has a freezer full of venison but he lives 2 states away, darn it. Happy Easter, Angie!
Jeff the Chef 3/4/21 16:28: Well, I do have some Hawaiian black salt, but that's about it! Everything else in this recipe, I'd have to search for, especially the venison. I have had it, though, and have liked it.
Evi Erlinda 3/4/21 22:28: Looks great, and yummy!
Tanza Erlambang 4/4/21 02:25: good and healthy recipe....must be delicious...

Happy Easter
Królowa Karo 4/4/21 14:15: What a juicy roast!
savorthebest 4/4/21 16:27: Looks great, we have venison left from last years hunt but it is all cut in steaks and ground into mince. We will have to reserve a roast after the next hunt.
Karen (Back Road Journal) 4/4/21 18:52: Another great looking dish. When we travel to Europe in the fall, I always make sure to order venison, usually it is the backstrap that is on the menu, and I love it. Your meal looks delicious.
SavoringTime in the Kitchen 4/4/21 23:49: You've been cooking some amazing entrees, Angie! Venison is also difficult to find here unless you are a hunter in those parts of our state where hunting them is legal in the fall. However, those venison are pretty 'gamey' tasting because of the wild food they eat. Your roast looks beautiful prepared!
all types recepies and desert 5/4/21 19:56: Delicious recipe
Pedro 5/4/21 21:53: A tasty roast, congratulations!
Greetings!
Pam 6/4/21 18:18: My husband and kids love venison. They would be thrilled if I made this for them.
Raymund 7/4/21 01:59: Not a venison fan, not used to its gamey taste but looks like your version will make me eat them
Raymund 7/4/21 03:48: I am not a fan of venison as I never grew up with it, find them quite gamey. But your dish looks like I want to give it a shot again, maybe this time I would start liking them
Tisa Jacob 7/4/21 04:23: This is such a beautiful piece of meat, Angie.The pictures are making me hungry.
Julie 7/4/21 14:23: I have never had deer meat, this looks perfectly roasted.
Anonymous 7/4/21 17:42: This venison roast looks incredibly good, Angie. Truly cooked to perfection!
Eva Taylor 8/4/21 16:43: This is one of my husband's favourite meals, it's what he always orders out if it's on the menu. Sadly, our restaurants have been closed for inside and outside dining so it's not an option. But it's great to have the recipe so we could try it at home. I'll have to figure out where I can source venison, not that common here.
Eva http://kitcheninspirations.wordpress.com/
Nammi 9/4/21 11:08: oh my looks delicious, never had venison.
tigerfish 12/4/21 23:26: The last time we had venison was stir-fry black pepper venison - meat was so tender!