Wild Venison Leg – 1.75-2kg

Description

Cooking a venison leg can seem like a daunting task, but with the right techniques, it can be a delicious and impressive dish. Here are some steps to help you get started:

Prep the meat: Remove any silver skin or excess fat, and season the meat with salt and pepper. You can also add some herbs like thyme, rosemary or juniper berries for added flavour.

Sear the meat: Heat up some oil or butter in a large pan over high heat. Once the pan is hot, add the venison leg and sear it on all sides until it has a nice brown crust. This helps to lock in the juices and give the meat a rich flavor.

Roast in the oven: Preheat your oven to 200°C. Transfer the venison leg to a roasting pan or baking dish and place it in the oven. Roast the meat for about 15-20 minutes per 500g, depending on how rare you like it. For medium-rare, cook the meat for around 25-30 minutes per 500g.

Check the temperature: To ensure that the meat is cooked to your desired level of doneness, use a meat thermometer to check the internal temperature. For medium-rare, the temperature should be around 55-60°C. For medium, it should be around 60-65°C.

Rest the meat: Once the meat has reached your desired temperature, remove it from the oven and allow it to rest for 10-15 minutes. This helps the juices redistribute throughout the meat and makes it more tender and juicy.

Serve: Slice the meat against the grain and serve it with your favorite sides. Venison leg goes well with roasted vegetables, mashed potatoes, or a hearty gravy.

Cooking a venison leg may take a bit of time and effort, but the end result is well worth it. With the right techniques, you can create a tasty and impressive dish that’s sure to impress your guests.