Roasted Leg of Venison AKA: Deer Leg
This is an EASY dinner that will feed a large group. If you don’t have a crowd to feed it freezes beautifully for easy dinners on busy days. It takes only minutes to prepare and can cook all day while you do other things.
Just thicken some of the broth into gravy and serve with a side of homemade mashed potatoes for a simple meal that will impress a crowd.
For detailed instructions with pictures go here.
Enjoy!
Candi
| Servings |
Deer Leg
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- 1 Deer Leg Cut to fit in a large roasting pan with lid
- 3 tbsp lard (or fat) - If you don't render lard you can use bacon grease or butter
- seasoned salt (Lawry's) - to sprinkle liberally
- pepper
Ingredients
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Cut leg so it will fit in a roasting pan with lid. Arrange pieces in roaster. Cover with water. Salt the entire surface inside the pan with the Lawry's - salt everything: the deer leg and the surface of the water. Season well. Then sprinkle the surface of the water & deer leg with the pepper. Add the 3 tablespoons of fat to your pan.
Cover tightly with foil. Then cover with the lid.
Bake 7-10 hours in a 275 degree oven. (Internal temperature should be over 160 degrees). Be sure the water does not steam out. Add additional water during cooking if necessary.
The meat will be fork tender, perfectly browned on top and falling off the bones. That's it. Deer leg perfection.
