Fire-roasted Venison Leg
1 Venison Leg and thigh bone removed
1 Clove of garlic
2 Sprigs rosemary
6 Sprigs thyme
100 g Pork speck frozen (cut into 5 mm thick strips)
Sea salt and freshly ground pepper
Remove the thigh bone from the leg. Finely chop the garlic, rosemary and thyme, scatter this over the inside of the leg and season well with salt and pepper. Take a small knife and make small stabs into the leg, stuff these holes with the frozen speck. Roll the leg back up and tie with butcher’s string to form a nice tight leg. Tie a thin stainless steel chain around the tendon. You are going to hang the leg over the fire from this.
Marinade
100 ml Brandy
100 ml Soy
50 g Sugar
1 tsp Dijon mustard
20 ml Water
1 Tbsp Salt
1 Tbsp Roasted coriander
Bunch of rosemary
Prepare the marinade
Toast and crush the coriander, add all the ingredients in a blender and pulse very quickly to mix. Use another sprig of rosemary tied to a wooden spoon for brushing the springbok while roasting.
Fire cooking the venison leg
For this, you will need a tripod stand with a hook at the top or a stand to hang the springbok from. You want to be able to move it around the fire. You will spin the springbok leg constantly as you brush on the marinade
Make your fire. The aim is to have a nice hot fire to indirectly cook the leg.
Rub the venison with good quality olive oil and season and hang the leg from a hook on a tripod over your fire. Do the 5-second hand test to check how hot the fire is. Place a drip tray at the bottom of the leg and begin spinning it gently. Brush with your marinade every ten minutes.
Keep your fire going with smaller logs and keep testing that the fire isn’t too hot or cold.
Cook for 2 to 2 ½ hours depending on its size, cook the leg to 48 degrees Celsius internally. Rest the leg in the tray that was at the bottom of your leg for 15 min.
