Roast Venison Leg, with juniper berries

[Rob-E]

Stumbled across a recipe and as I had limited time I did my own twist of it on some muntjac, as the recipe is American I varied the quantities slightly as I didn’t really want to use 1/4 cup of salt.

Ingredients were.
8 garlic cloves
3 dessert spoons of juniper berries
Rosemary few sprigs
Thyme few sprigs
About a dessert spoon of salt before it was ground.
Dessert spoon of black pepper.
Olive oil.

Chopped/ground and mixed the above and rubbed into the legs.

Cooked for 1hr at 175, before another hr covered at 100. Basting with beef oxo every 20mins. (2x cubes 380ml water)
Meat was well done but tender and juicy.

Original: Wild Game Recipe: Caveman-inspired Roasted Leg of Venison

 

[VSS]

Sounds good!
Just one tip for you though: Avoid using beef stock with venison. The flavour of beef isn't subtle enough to compliment the delicate flavour of venison, particularly of the smaller species. Better to use a vegetable stock, with perhaps a splash of red wine.

 

[RichardAllen]

My chef mate suggested basting with cider, then finishing the cider off with blackberry and apple jam for the sauce. It was brilliant- that’s why he has 3 rosettes