1 Venison Leg and thigh bone removed1 Clove of garlic2 Sprigs rosemary6 Sprigs thyme100 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 … Continue reading Fire-roasted Venison Leg