CAVEMAN ROASTED LEG OF VENISON 4 Ingredients 1/4 cup olive oil 1/2 cup thyme leaves 8 garlic cloves, minced 1.4 cup rosemary, roughly chopped 1/4 Cup Kosher Salt 1/4 cup cracked black peppercorns 1 Whole venison hind leg bone-in (12-15lb) 3 Tbsp. vegetable oil 4 Cups beef stock MAKE THE RUB In a small bowl, combine olive oil, thyme, garlic, rosemary, salt and pepper until it resembles a coarse paste. (add some more olive oil if needed to make goopy enough to spread. Rub this mixture onto the venison. Wrap in plastic and refrigerate overnight. Remove and let sit and come to room temperature. PREHEAT THE OVEN 350 degrees, drizzle meat with vegetable oil and pat lightly with fingers to coat evenly and place leg on large roasting pan. Roast undisturbed for 1 hour. HEAT THE STOCK On low heat bring the stock up to temperature. Turn the meat, using baster or ladle baste the leg with about half of the stock. Cook for another hour. TURN THE ROAST Turn a second time and repeat the basting. After about 15 minutes, check the meat in its thickest part with an instant read meat thermometer. Cook to 126 degrees which will be medium rare. Remember, venison is very lean and dries out quickly if cooked to long. Tent the roast with aluminum foil and let rest for 20 minuets. REMOVE THE ROAST Place on cutting board, carve and serve. Serve with Garlic Smashed Potatoes, Stove Top Dressing and Green Beans. Enjoy
Posted on: Mon, 16 Sep 2013 17:12:40 +0000
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