Roast Leg Of Venison Food
ROAST LEG OF VENISON
Don't roast a whole deer leg on an old animal. Anything mature, use boneless roasts.
Provided by Hank Shaw
Categories Main Course
Time 3h30m
Number Of Ingredients 15
Steps:
- Take the venison leg out of the fridge and salt it well on all sides. Let it sit on a cutting board for 30 to 45 minutes before proceeding. After 30 minutes have elapsed, preheat the oven to 450°F. Take a sharp knife with a narrow point and jab holes all over the roast or leg of venison, tucking a sliver of garlic into each hole. You can use more or less garlic, depending on your taste.
- Pat the venison dry, then massage the oil all over it. Set the roast or leg of venison on a rack in a roasting pan and pour enough wine, stock or water into the bottom of the roasting pan to just moisten the bottom -- don't cover the bottom or the meat will steam. You just want to limit the amount of smoke you will be producing. Put the venison in the oven and roast until it is nicely browned, but no more than 20 to 25 minutes.
- Take the venison out of the oven and drop the temperature to 350°F. Carefully sprinkle the minced sage and black pepper all over the roast; use tongs to pick it up if it is too hot. If you want, drizzle a little more oil over the top of the roast. Adding the spices at this point prevents them from burning.
- Set the venison back into the oven and roast until the deepest part of the meat reaches the temperature you want: If you pull the venison at 125°F, it will be rare once it has rested. I pull mine at 130°F, which is closer to medium. Do not let the venison cook past 145°F under any circumstances, or it will get tough and gray. How long will this take? At least 25 more minutes, and up to another hour. Check the temperature after 20 minutes, then every 10 minutes after that. A general rule is about 20 minutes per pound at 350°F.
- When the venison has hit the temperature you want, move it to a cutting board. Don't carve it for at least 10 minutes; I wait a full 20 minutes. Carve and serve.
Nutrition Facts : Calories 332 kcal, Carbohydrate 30 g, Protein 28 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 131 mg, Sodium 789 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
VENISON ROAST
"We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years," says Ruth McLaren of Shermans Dale, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 263 calories, Fat 4g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 403mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.
ROAST LEG OF VENISON
Based off a French recipe for roast venison leg (Gigot de Chevreuil Roti). Easy to make and fairly quick (other than the marinating time) depending on the size of your venison loin. Also works for elk or other game.
Provided by Da Huz
Categories Deer
Time 4h40m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate venison loin with 2 cups red wine and 2 tbsp vegetable oil. Several days is optimal, but a few hours is fine.
- Remove venison from marinade and dry. Reserve the marinade. Rub with 1 tbsp vegetable oil, wrap tightly in foil, and roast at 350 for 20 minutes per pound of meat.
- 15 minutes before the end of cooking, remove venison from oven, unwrap, sprinkle with flour, baste with cooking liquid,re-wrap, and place back in the oven.
- Meanwhile, combine marinade with stock, then boil. Zest the orange and lemon into the sauce, then juice the orange and add to the sauce. Add the raspberry jam to the sauce. Add 4 tbsp red wine to the sauce. Simmer until reduced by half.
- When meat is done, remove and let rest 10 minutes. Meanwhile, add cornstarch mixture and vinegar to sauce and cook to thicken.
- Slice meat and spoon sauce over meat. Season to taste with salt and pepper.
- Serve with roasted or mashed potatoes.
SLOW ROASTED VENISON
This recipe uses a slow roasting technique that produces a medium rare roast that's light pink from the center all the way to the edges. Its absolutely the best I have ever made. Oh the regrets for not having found this method 30 years ago.
Provided by ColSanders
Categories Deer
Time 4h15m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- preheat oven to 200 degrees F.
- rinse roast under running water and pat dry with paper towels.
- coat the roast all over with oil, using 2-3 tbls.
- sprinkle half the rub and half the pepper over the top side of the roast and press in lightly, turn roast and repeat with remaining rub and pepper.
- Note: Resist the urge to salt the roast, if you salt it you'll wind up with an unpleasantly dry roast. Add your salt at the table when you serve the roast.
- heat a large cast iron (or other oven safe ) skillet until its hot, add remaining oil to skillet. Sear roast on all sides in the hot skillet, 1-2 minutes per side.
- insert a meat thermometer into the roast and put skillet and roast in the oven.
- roast until the meat has reached 135-145 degrees, about 4 hours.
- remove skillet from oven and tent the roast with foil, and let it rest for 20 minutes.
- slice and serve the roast.
More about "roast leg of venison food"
ROAST VENISON - GREEDY GOURMET | FOOD & TRAVEL BLOG
Preheat the oven to 230℃ (450°F). Fry the onions in the butter until softened. Arrange the onions in the centre of a roasting dish. Place the …
From greedygourmet.com
Reviews 4Category Main CourseCuisine ScottishTotal Time 1 hr 30 mins
From greedygourmet.com
Reviews 4Category Main CourseCuisine ScottishTotal Time 1 hr 30 mins
- Remove the venison from the fridge and leave for 30 minutes to let the meat reach room temperature.
- Make small incisions evenly across the venison and insert a garlic piece or rosemary sprig in each hole.
TWO WAYS TO COOK A ROASTED LEG OF VENISON | FIELD
The venison will roast for between 1 and 2 hours for a 6-pound leg and 21⁄2 hours for a 12-pound leg. Check for doneness by inserting an instant …
From fieldandstream.com
Author Jonathan Miles
From fieldandstream.com
Author Jonathan Miles
SLOW COOKED LEG OF VENISON AND WHY I’M THINKING OF …
For those of with less of a visual sense, here’s the list: 1 leg of young venison. 1 bottle of robust red wine. 1 pint of beef stock (look closely, I used a cube) 2 or 3 onions. 4 or 5 carrots. 4 or 5 stalks of celery. 1 or 2 packs of Norwegian herbs, …
From conorbofin.com
From conorbofin.com
VENISON LEG RECIPE - GREAT BRITISH CHEFS
print recipe. 1. To make the venison sauce, sauté the venison trimmings in 30g of butter until browned and caramelized all over. 500g of venison trimmings. 30g of butter. 2. Add the shallot, garlic and brown chicken stock, bring to a simmer, …
From greatbritishchefs.com
From greatbritishchefs.com
SMOKED VENISON LEG ROAST - CHEF
Searing. Heat a heavy cast iron skillet, grill or other surface until nearly smoking hot, brown the roast on all sides until golden with a drizzle of oil, about 1 minute per side, then remove and rest in a warm place for AT LEAST 15 minutes …
From foragerchef.com
From foragerchef.com
ROAST VENISON | MEAT RECIPES |JAMIE OLIVER RECIPES
Preheat the oven to 180ºC/350ºF/gas 4. Place the venison bones in a large, deep roasting tray. Peel the onion, wash the carrot, then roughly chop with the celery, add to the tray with the flour and toss together.
From jamieoliver.com
From jamieoliver.com
ROAST LEG OF VENISON RECIPE | EAT SMARTER USA
1. Preheat oven to 240°C (460°F). 2. Rinse venison, pat dry, and season on all sides with salt, pepper, and wild game spices. Heat clarified butter in a large roasting pan. Add venison and cook until browned on all sides. Lay bacon …
From eatsmarter.com
From eatsmarter.com
SLOW-ROASTED VENISON - THYME FOR COOKING
Add venison and marinate 6 – 8 hours. Remove venison and drain, discarding marinade. Heat oil in a heavy casserole with lid. Add venison and brown well. Add onions, shallots, and stir-fry until lightly browned. Add …
From thymeforcookingblog.com
From thymeforcookingblog.com
THE EASIEST RECIPE FOR THE TASTIEST VENISON ROAST EVER
Directions. Take the roast out of the refrigerator and let it sit for about an hour, or until it comes to room temperature. Preheat the oven to 500 degrees. (Once the oven reaches temperature, let ...
From fieldandstream.com
From fieldandstream.com
VENISON ROAST RECIPES - DEER ROAST RECIPES | HANK SHAW
A shoulder roast or a neck roast needs to be cooked like a pot roast. Definitely slow cooker or Dutch oven. Slow and low, then pull the meat apart, ideally off the bones. Hind leg deer roasts need to be hot and fast: You want them cooked …
From honest-food.net
From honest-food.net
ROAST LEG OF VENISON RECIPE | EAT SMARTER USA
Preparation steps. 1. Rinse the venison and pat dry. Rub with salt and pepper. Remove the outer skin of the garlic bulb, so that they are still connected. Heat 2 tablespoons of oil in a shallow roasting pan. Brown the meat on all sides, then add the garlic and cook briefly. Add the Laurel and deglaze with red wine. Pour in the game stock.
From eatsmarter.com
Cuisine EuropeanTotal Time 2 hrs 10 minsCategory Lunch, Dinner, Main CourseCalories 475 per serving
From eatsmarter.com
Cuisine EuropeanTotal Time 2 hrs 10 minsCategory Lunch, Dinner, Main CourseCalories 475 per serving
ROAST HAUNCH OF VENISON ON THE BONE - MOSSWOODLAND
Onion bed with pork fat and garlic. Venison haunch with pork fat, juniper, dried orange, bay leaves, rosemary and infused with fresh garlic. Seasoned skin on potatoes and honey glazed parsnips and carrots ready for roasting. Venison haunch after roasting. Roast potatoes are surely the best acompanyment. Wildfood Matt Moss August 15, 2018 food ...
From mosswoodland.com
From mosswoodland.com
VENISON ROAST - FRESH
Sear in a hot pan for 3-5 minutes, browning on all sides. Place venison on an oven tray, then into the oven. Roast for approx. 15-20 minutes, turning halfway through to ensure it cooks evenly. While the venison is cooking, make the kumara onion hash. Steam the chopped kumara until tender, then mash with the olive oil, chopped red onion and garlic.
From fresh.co.nz
From fresh.co.nz
ROAST LEG OF VENISON, UNMARINATED RECIPE - FOOD NEWS
Sprinkle venison with lemon peel, salt and milled black pepper. Cover with bacon strips. Set meat on rack of a roasting pan and roast at 160 ºC for 1 1/2 to 2 hours, or until tender. GRAVY: Drain excess fat from pan juices, stir until smooth. Stir flour into pan juices and cook until browned. Pour in chicken stock and stir until thick and smooth.
From foodnewsnews.com
From foodnewsnews.com
3 COOKING TECHNIQUES TO TAKE YOUR VENISON FROM TOUGH TO TENDER
Start by preheating your oven to 325 degrees. Next, you’ll need an oven-safe pot like a Dutch oven. First, use the stovetop to sear the meat in the pot. This produces brown bits of flavor that stick to the bottom of your pot. Once your meat is browned, remove it from the stovetop and add a cooking liquid like stock, wine or water.
From bowhuntersunited.com
From bowhuntersunited.com
WHAT TO DO WITH LEFTOVER VENISON - THE HUNTING MOM
1) Sloppy joes*, 2) Shepherd’s pie. 1)Tacos, 2) Goulash. 1) Chili, 2) Meatloaf. 1) Lasagna, 2) Venison pasties*. Hopefully these ideas and recipe suggestions for leftover venison get your creative juices flowing. Keep in mind that they’ll work for elk, sheep, moose, or antelope too, of course. Harvesting game is no easy feat.
From thehuntingmom.com
From thehuntingmom.com
VENISON RECIPES - DEER INDUSTRY ASSOCIATION OF AUSTRALIA
Barbecued Vietnamese Style Venison with Celeriac, Cucumber, Eschalot & Avocado Salad. Black and Blue Venison. Deer Jerky. Grilled Venison Tenderloin with Onion Relish. Herb and Mustard Crusted Venison Racks. Honey Glazed Venison Leg. Italian Venison Meatballs in Italian Tomato Sauce. Italian Venison Rissoles – “Polpette”.
From deerfarming.com.au
From deerfarming.com.au
LEG OF VENISON - WAITROSE & PARTNERS | FOOD | DRINK
Method. Using the first 5 ingredients, marinate the leg in the refrigerator for 24-36 hours. Remove the meat and discard the marinade. Place the meat in a heavy bottomed saycepan, add all the remaining ingredients (except the cream and brandy), cover and cook in the oven, or on top of the stove. Allow 30 minuts per 500g, plus an extra 30 minutes.
From waitrose.com
From waitrose.com
VENISON - BBC GOOD FOOD
The term venison was originally used to describe the meat of any furred game, but in Britain it has come to mean the meat from deer (though in America it means the meat from antelope, caribou, elk, moose and reindeer, as well as deer). The meat is dark, lean and generally tender, though wild venison might be a little tougher than farmed, as the ...
From bbcgoodfood.com
From bbcgoodfood.com
ROAST LEG OF VENISON OR CARIBOU RECIPE - EASY RECIPES
Now rub the roast with oil and place it in a roasting pan. Pour the melted butter over it. Put in oven and turn down heat to 300 F. Or, more trouble but better, brown the meat on all sides in hot oil in a skillet and then transfer the meat to the roasting pan and roast at 300.
From recipegoulash.cc
From recipegoulash.cc
ROAST LEG OF VENISON RECIPE | CDKITCHEN.COM
Rub all surfaces of the leg with soft butter and dust with the powdered thyme. Put roast in uncovered roasting pan, add 1/2 cup liquid, and roast at 325 degrees F for about two hours. Venison should be served rare, but not bloody, so figure about 16 minutes per pound. Turn off oven, open the door, and wave it open several times to reduce heat ...
From cdkitchen.com
From cdkitchen.com
ROAST LEG OF VENISON - BOSSKITCHEN.COM
The perfect roast leg of venison recipe with a picture and simple step-by-step instructions. More... Category . Breakfast Recipes Appetizers & Snacks Baking Dessert Recipes Drink Recipes Main Dishes Salad Recipes Side Dishes Soup Recipes Sauce Recipes Guides. Boss Kitchen. Roast Leg Of Venison. by Editorial Staff. Summary. Prep Time: 20 mins: Cook Time: …
From bosskitchen.com
From bosskitchen.com
ROAST VENISON | HOUSE & GARDEN
Heat the oven to 200°C/fan oven 180°C/mark 6. Choose a roasting tray big enough to fit the potatoes in one layer with some space around them. Pour the oil into the tray and heat in the oven for 5 minutes until very hot. Carefully add the potatoes, rosemary, garlic and a generous sprinkle of flaked salt. Roast for 25–30 minutes, until the ...
From houseandgarden.co.uk
From houseandgarden.co.uk
ROAST LEG OF VENISON | FOOD RECIPES WITH PICTURES & VIDEOS
Tie the large venison pieces with kitchen string, pulling into oblong packages. Drizzle with canola oil. Place 2 tablespoons of canola oil in an ovenproof saute pan or skillet and heat over medium-high heat. Add the two tied meat packets and sear until browned on all sides; the process will take about 5 minutes. Place in the oven and bake for 30 minutes. Remove and set aside to rest for …
From greatchefs.com
From greatchefs.com
ROAST VENISON HAUNCH - GREAT BRITISH RECIPES
Venison haunch - these are usually available from smaller independent butchers or online. Depending on the type of deer the weight of a bone in leg can vary. As a rough guide a 1.3kg haunch will feed 4 people. Thyme - small fresh bunch of thyme.; Juniper berries - you can find these in the spice section in the supermarket.; Butter - salted butter for keeping the meat …
From greatbritishrecipes.com
From greatbritishrecipes.com
ROTISSERIE VENISON – THE NEARLY FOOLPROOF WAY TO ROAST VENISON
Rub the tied roast with olive oil, and rub on your spices. Take a square of aluminum foil a little bigger than the roast. Fold up an inch or so on each side, and pinch the corners to make a drip tray/heat deflector. Put the roast on the skewer of the rotisserie, tighten the forks, and put it on the grill.
From venisonthursday.com
From venisonthursday.com
VENISON ROAST RECIPE | HOW TO SLOW COOK DEER ROAST (CROCKPOT)
Sprinkle on the remaining salt and garlic. Set the slow cooker to low and cook for 8-9 hours, or until falling-apart tender*. When you’re ready to serve, remove the meat and shred it on a board. Toss the veggies in the juice and move them to a platter to add with the pulled venison roast.
From missallieskitchen.com
From missallieskitchen.com
ROAST LEG OF VENISON - FOOD24
Place venison in a non-metallic container. MARINADE: Mix and heat ingredients slightly. Pour over venison. Cover and refrigerate for 2 to 3 days, turning from time to time. Sprinkle venison with lemon peel, salt and milled black pepper. Cover with bacon strips. Set meat on rack of a roasting pan and roast at 160 ºC for 1 1/2 to 2 hours, or ...
From food24.com
From food24.com
LEG OF VENISON | ASK NIGELLA.COM | NIGELLA LAWSON
You could then try as a guideline a recipe such as Nigella's recipe for Gigot Boulangere (from How To Eat) as this uses a leg of lamb about 2 1/4 kg in weight (bone in). The recipe yields pink, but not underdone, meat. One of the advantages of this recipe is that the meat sits on a bed of sliced potatoes which gives a slightly moister ...
From nigella.com
From nigella.com
ROAST LEG OF VENISON
Lay the leg on the rack in the baking-pan, sprinkle the bottom of the pan with flour, place it in a very hot oven and watch carefully until the flour in the pan has browned, about 5 minutes. Add boiling water to cover the bottom of the pan, and after roasting 15 minutes, baste the venison well, and repeat the basting every 15 minutes until the meat is done, renewing the water in the …
From chestofbooks.com
From chestofbooks.com
HOW TO COOK A DEER LEG - GRIT
That’s it. Deer leg perfection. Venison Leg. Fit leg into large roasting pan. Cover with water. Sprinkle entire surface of leg and water with Lawry’s, salt and pepper. Add 3 heaping tablespoons of lard (or butter or olive oil). Cover tightly (add water if needed during baking). Cook 270 degrees for 12-14 hours.
From grit.com
From grit.com
VENISON RECIPES - BBC FOOD
Venison can be substituted for beef in most recipes. The most popular cuts for roasting are the saddle, loin, fillet and haunch (leg). Because the meat is so lean it needs careful cooking; quick ...
From bbc.co.uk
From bbc.co.uk
BRAISED LEG OF VENISON - BOSSKITCHEN
Instructions. Rub the leg with the salt, pepper and allspice. Heat the oil and fry the leg on all sides. Add the cleaned and roughly cut vegetables and let them brown lightly. Pour in the game stock and place the roaster in the oven preheated to 200 ° C and pour the stock over it at short intervals. After 15 minutes put the lid on and turn the ...
From bosskitchen.com
From bosskitchen.com
ROAST LEG OF VENISON - BIGOVEN.COM
Method: Heat oven to 250 degrees; for a convection oven, heat to 205. Thoroughly mix together all filler ingredients. With the tip of a sharp, narrow-bladed knife, make holes two inches apart all over the meat about 3/4 of an inch deep and force some filler into the holes. Spray or brush the roast with enough oil to moisten the surface.
From bigoven.com
From bigoven.com
ROAST LEG OF VENISON | RECIPE | BAKED DISHES, RECIPES, VENISON
Jul 24, 2021 - The Roast Leg of Venison recipe out of our category Venison! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
From pinterest.com
From pinterest.com
ROAST HAUNCH OF VENISON | FOOD | THE GUARDIAN
Preheat the oven to 220C/425F/gas mark 7. Season the haunch, and lay the bay leaves and thyme or rosemary over the meat. Place the fat or bacon over the herbs, covering the meat, and secure the ...
From theguardian.com
From theguardian.com
ROASTED JUNIPER CRUSTED LEG OF VENISON WITH APPLES AND FIGS
Preparation. Pat the roast dry and allow to sit at room temperature for at least an hour. Preheat oven to 350 degrees Fahrenheit. In the meantime, using a mortar and pestle or a spice grinder, combine and pulverize the salt and juniper and separately, the herbs de provence and peppercorns. Prick the roast all over with a boning knife ...
From edibleoklahomacity.ediblecommunities.com
From edibleoklahomacity.ediblecommunities.com
ROAST LEG OF VENISON RECIPE BY LUCY | IFOOD.TV
Roast Leg of Venison. By: Lucy. Smoked Venison In Redwine . By: 0815BBQ. Smoked Venison Shoulder In Jogurt - Pesto-Marinade. By: 0815BBQ. Crispy Potatoes with Chili and Cheese. By: De.Ma.Cuisine. Easy Roast Chicken. By: Nickoskitchen. Litti Chokha In Gas Flame - Sattu Bihari Recipe Without Oven. By: Cooking.Shooking. Salsa Verde With Roast Chicken ...
From ifood.tv
From ifood.tv
VENISON LEG ROAST - COOKEATSHARE
roast leg of venison Recipes at Epicurious.com. Rack of Venison Stuffed with Pecans, Currants, Sausage, and Pears Bon ... Roast Leg of Lamb on a Bed of Potatoes and Wilted Greens Gourmet, March 2002 ... venison roast: Food Network. Pan Roast Venison with Plum Sauce, Sweet Corn Cakes and Crisp Squash Blossoms ... Leg of Venison with Cider-Baked ...
From cookeatshare.com
From cookeatshare.com
RECIPE: BBQ RUBBED SLOW ROASTED BUTTERFLIED VENISON LEG
To smoke: cook the meat at 200F (over indirect heat if using a gas or charcoal grill) until a meat thermometer inserted in the thickest part of the roast reaches 120F (2-3 hours for a 3lb roast). Let rest for 10-15 minutes before thinly slicing.
From mauinuivenison.com
From mauinuivenison.com
VENISON LEG ROAST WITH CRANBERRY AND PORT STUFFING RECIPES
1 3-pound boneless leg of venison, trimmed and tied into a roast ; 1 cup reduced-sodium beef broth ; 1 cup cranberry-juice cocktail ; ⅓ cup dried cranberries ; 1 tablespoon tomato paste ; 1 teaspoon cornstarch ; 1 tablespoon water ; Pinch of sugar, or to taste . Put the venison into a roasting panand cook in a preheated 350-degree F oven for 1 hour. After the hour, flip the leg …
From recipegoulash.cc
From recipegoulash.cc
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love