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:
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1 leg of venison with or without bone - 10 juniper berries ground or bruised
- bunch of thyme
- Optional: chimmi-churri or wild blackberry port sauce
Preparation:
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Remove the venison from the refrigerator an hour in advance to let it come to room temperature
- Pat the leg dry and grease with olive oil
- Season the whole deer leg well with salt, pepper, ground juniper berries and the 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
- Place the venison on a less hot part of the barbecue and let it cook slowly until a core temperature of 48 degrees
- 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
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