Whole deer leg from the barbecue

Roe remains a fantastic piece of game that you can use in different ways all year round. A back is of course ultra tender and easy to prepare, but a whole leg of venison is also very festive. Easier than many people think and this can be very useful for a larger group.

Number of persons: 6-8

Preparation time: 60 minutes

Ingredients:

Preparation:

1. Remove the venison from the refrigerator an hour in advance to let it come to room temperature

2. Pat the leg dry and grease with olive oil
   
   
3. Season the whole deer leg well with salt, pepper, ground juniper berries and the thyme leaves
   
   
4. Sear the venison well on all sides on a hot barbecue
   
   
5. Place a core temperature meter in the thickest part of the venison
   
   
6. Place the venison on a less hot part of the barbecue and let it cook slowly until a core temperature of 48 degrees
   
   
7. Let the venison rest in aluminum foil for 10 minutes, then place on a nice board or dish and cut. Serve with your favorite sauce