Roast venison leg with smoked wild butter, potatoes, juniper berries & nutmeg. A delicious venison leg is some of the finest meat from the animal, so it must not be overcooked - it should be cooked medium-rare.
Recipe for roast venison leg
Whole Roasted Venison Haunch with Smoked Game Butter, Potatoes, Juniper & Nutmeg.
A delicious venison haunch is one of the finest cuts of meat on the animal, so it must not be overcooked – it should be prepared medium-rare.
We have the recipe from the book: “Game on the Fork“, written by Rasmus Grønbech.
Servings: servings
Roast venison leg
Roast venison leg with smoked wild butter, potatoes, juniper berries & nutmeg. A delicious venison leg is some of the finest meat from the animal, so it must not be overcooked - it should be cooked medium-rare.
Equipment
- Oven
- Chef'S Knife
- Cutting Board
- Ovenproof dish
- Glass Bowl
Ingredients
- 3 kg Fallow Deer Leg Approximate size
- 50 gram Butter Soft
- 10 pcs. Juniper Berries Crushed
- 5 sprigs Rosemary
- Salt and Pepper Freshly ground
Roseval Potatoes
- 10-20 pcs. Potato Roseval potatoes
- Olive Oil For roasting
- Salt and Pepper Freshly ground
Smoked venison butter
- 250 gram Butter Soft
- 1 pcs. Nutmeg Freshly grated
- 8 pcs. Juniper Berries Crushed
- 1 pcs. Lemon Grated zest and juice of 1 organic
- 6 gram Salt Smoked
- Pepper From the mill
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Carefully trim the venison leg:
- Cut off the thin membrane that covers the entire leg.
- Rub the leg with butter and season well with finely chopped herbs and spices.
- Place the leg on a roasting rack with a drip tray underneath and brown it for 10 minutes in the hot oven.
- Turn the oven down to 120 degrees Celsius (248 degrees Fahrenheit) and let the leg bake for another 1-1.5 hours until the core temperature reaches 50 degrees Celsius (122 degrees Fahrenheit).
- Take the roast out and let it rest for 30 minutes before carving.
Roseval potatoes
- Turn the oven temperature up to 160 degrees Celsius (320 degrees Fahrenheit).
- Wash the potatoes thoroughly and, with a sharp knife, make numerous small cuts halfway through the entire potato – like hasselback potatoes.
- Then rub the potatoes with olive oil, salt, and pepper.
- Divide the garlic into cloves and peel them.
- Place the potatoes and garlic in a greased ovenproof dish.
- Put the dish in the oven for about 30-40 minutes at 160 degrees Celsius (320 degrees Fahrenheit) until the potatoes are tender and golden.
Smoked wild butter
- Mix the soft butter with finely grated nutmeg, crushed juniper berries, grated lemon zest, lemon juice, smoked salt, and freshly ground pepper.
- Roll the butter in foil and refrigerate it.
- Cut the cooled butter into appropriate pieces.
Serving
- Place the cutting board on the table and slice the meat into thin slices.
- Serve the potatoes and seasoned butter on the side.