• 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.