Roasted Venison Hind

Name: Roasted Venison Hind
Prep time: 12 h 30 min
Cook time: 2 h 30 min
Total time: 15 h
Cuisine: European
Ingredients: 1 deer leg; 1/4 c pepper corn,crushed; 1/4 c olive oil; 1/2 c thyme; 8 clove garlic minced; 1/4 c rosemary, chopped; 3 tbsp juniper berries, crushed; 1/4 c salt; 3 tbsp vegetable oil; 4 c stock, heated

2 steps

Prep:12h 30minCook:2h 30min

Updated at: Thu, 17 Aug 2023 05:12:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories350.5 kcal (18%)

Total Fat13.7 g (20%)

Carbs9.9 g (4%)

Sugars0.7 g (1%)

Protein50.2 g (100%)

Sodium3812.9 mg (191%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1deer leg

¼ cpepper corn

crushed

¼ colive oil

½ cthyme

8 clovegarlic

minced

¼ crosemary

chopped

3 Tbspjuniper berries

crushed

¼ csalt

3 Tbspvegetable oil

4 cstock

heated

Instructions

Step 1

Rub meat and wrap with seran, then marinate overnight or for 12 hours. Let meat sit at room temperature for half an hour. Rub with oil and roast a 350' for 1 hour. Heat 1/2 stock and base meat. Roast 1 more hour and repeat basting, and cook 30 minutes.

Step 2

Wrap meat in aluminum foil and rest on cutting board for 30 minutes then carve.