Roast Leg Of Venison, Unmarinated

This classic roast leg of venison relies on simple, high-quality ingredients to deliver deep, savory flavors. The meat is larded with salt pork and garlic to keep it moist and tender during the slow roasting process. A coating of butter and powdered thyme adds aromatic warmth, while the final pan gravy, made from the drippings and stock, provides a rich, velvety sauce that complements the lean game meat perfectly. Ideal for special occasion dinners or hearty winter meals, this dish brings rustic elegance to the table. Serve with root vegetables or mashed potatoes for a complete, satisfying meal that highlights the natural taste of the venison.

Cooking Method: Baking, Roasting

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 10

Calories: 2255.0

Description

This classic roast leg of venison relies on simple, high-quality ingredients to deliver deep, savory flavors. The meat is larded with salt pork and garlic to keep it moist and tender during the slow roasting process. A coating of butter and powdered thyme adds aromatic warmth, while the final pan gravy, made from the drippings and stock, provides a rich, velvety sauce that complements the lean game meat perfectly. Ideal for special occasion dinners or hearty winter meals, this dish brings rustic elegance to the table. Serve with root vegetables or mashed potatoes for a complete, satisfying meal that highlights the natural taste of the venison.

Ingredients

10 Larding Strips 1 1/2 - 2"

Directions

1
Preheat the oven to 325&# 194;Â°F (165ÃÂ°C).
2
Lard the 6 lb leg of venison by inserting the 1 1/2 - 2 inch strips of salt pork into the meat, then inserting the thinly sliced garlic cloves into the same incisions.
3
Rub all surfaces of the larded venison leg with the softened butter.
4
Dust the butter-coated venison generously with the powdered thyme, salt, and pepper.
5
Place the roast in an uncovered roasting pan and add 1/2 cup of stock or beef broth to the bottom of the pan.
6
Roast the venison at 325ÃÂ°F (163ÃÂ°C) for approximately 2 hours, or until the internal temperature reaches your desired doneness (aim for rare but not bloody, roughly 16 minutes per pound).
7
Turn off the oven, open the door, and wave it open several times to reduce the ambient heat.
8
Remove the roast from the oven and place it in a metal pan to keep hot; do not continue roasting.
9
In the roasting pan, combine the flour with the meat drippings, stirring in the remaining 1 3/4 cups of stock or beef broth.
10
Place the roasting pan on the stovetop over high heat.
11
Cook the gravy mixture, stirring constantly, until it thickens to the proper consistency.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 2255.0kcal

% Daily Value *
Total Fat 250.0g385%
Saturated Fat 97.5g488%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftover venison and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave.

If salt pork is unavailable, you can substitute with streaky bacon or pancetta for larding. For the gravy, beef broth is preferred for depth, but chicken stock can be used.

Use a meat thermometer to ensure perfect doneness. Venison is best served rare to medium-rare to prevent it from becoming tough and dry. The "waving the oven door" trick helps prevent the meat from continuing to cook too aggressively after removal.

For a richer flavor, consider adding a splash of red wine to the roasting pan before making the gravy.

Keywords: venison, roast, leg of venison, game meat, larding, salt pork, pan gravy, roasting, thyme, garlic, dinner party, winter meal, lean meat, slow roast, beef broth, game roast, holiday dinner, classic roast, venison gravy

Read it online: https://www.chefs-mate.com/recipe/roast-leg-of-venison-unmarinated-2/