A whole venison leg on the barbecue is an impressive and delicious dish that's easier to prepare than you might think. This tender, flavorful piece of game is given an extra dimension by the addition of juniper and thyme and is perfect for a festive occasion or a larger gathering. With a crispy crust from grilling and a juicy, pink interior, this venison leg is a real show-stopper. Serve with a fresh chimichurri or a rich wild blackberry and port sauce for the perfect finishing touch.
Number of persons: 6-8
Preparation time: 60 minutes
Ingredients:
- 1 leg of venison with or without bone
- 10 juniper berries, ground or crushed
- bunch of thyme
- Optional: chimmi-churri or wild blackberry port sauce
Preparation:
-
Remove the venison leg from the refrigerator an hour in advance to allow it to come to room temperature.
- Pat the bolt dry and rub with olive oil
- Season the whole leg of venison well with salt, pepper, ground juniper berries and thyme leaves
- Sear the venison well on all sides on a hot barbecue
- Place a core temperature meter in the thickest part of the venison leg
- Place the venison leg on a less hot part of the barbecue and let it cook slowly until a core temperature of 48 degrees
- Let the venison rest for 10 minutes in aluminum foil, then place it on a nice board or platter and carve it. Serve with your favorite sauce.
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