Roasted Leg of Venison (Deer Leg)
Roasted Leg of Venison. Oh, so wonderful! The meat is fork tender, it is perfectly browned on top and falling off the bones. This will feed a crowd and no one will know it’s venison unless you tell them.
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Roasted Leg of Venison (Deer Leg)
Roasted Leg of Venison. Oh, so wonderful! The meat is fork tender, it is perfectly browned on top and falling off the bones. This will feed a crowd and no one will know it’s venison unless you tell them.
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| Servings |
| 1Deer Leg |
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Ingredients
- 1 Deer LegCut to fit in a large roasting pan with lid
- 3tbsp lard(or fat) – If you don’t render lard you can use bacon grease or butter
- seasoned salt(Lawry’s) – to sprinkle liberally
- pepper
Recipe Notes
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.