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Roasted Leg of Venison

Friday, April 02, 2021

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.