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Categories:Viewed: 8 - Published at: 4 years ago
Ingredients
- 1/4 cup plus 2 tablespoons vegetable oil
- 1/2 cup chopped thyme leaves
- 10 garlic cloves, minced
- 1/4 cup cracked black peppercorns
- 2 tablespoons crushed and chopped juniper berries
- Kosher salt
- 1 whole leg of venison (15 to 17 pounds), hip bone and shank end removed and reserved, roast tied, or one 9-pound boneless Denver leg of venison (see Note), 1/2 pound reserved for the sauce and the rest tied into 4 even-size roasts
- Beach Plum Sauce
Method
- In a small bowl, combine 1/4 cup of the oil with the thyme, garlic, cracked peppercorns, and juniper berries.
- Set the bone-in roast on a rack in a large roasting pan; alternatively, set the boneless roasts on a rimmed baking sheet, leaving as much room between them as possible.
- Rub with the seasoning mixture, coating the roasts completely.
- Cover with plastic wrap and refrigerate overnight.
- Bring the meat to room temperature before proceeding.
- Preheat the oven to 350.
- Rub the meat with the remaining 2 tablespoons of oil and season with salt.
- Roast the venison in the center of the oven for 1 hour.
- Turn the roast, baste with the pan juices and roast for 1 hour longer.
- Turn the roast once more and cook for about 20 minutes longer for medium-rare, or until an instant-read thermometer inserted in the thickest part of the meat registers 125.
- Let rest for 20 minutes before carving.
- Preheat the oven to 500.
- Rub the meat with the remaining 2 tablespoons of oil and season with salt.
- Roast the meat in the upper third of the oven for 25 to 30 minutes for medium rare or until an instant-read thermometer inserted in the thickest part of each roast registers 125.
- Let rest for 10 minutes before carving.
- To serve, untie the roasts.
- Stand the bone-in roast on a large carving board with the shank end facing up.
- Carve slices from the side, slicing the meat straight down to the bone; slicing against the grain produces a more tender piece of meat.
- Carve the boneless roasts into 1/4-thick slices.
- Serve at once with the Beach Plum Sauce.
