Venison Leg Roast

Venison Leg Roast

Venison Leg Roast: A Gourmet Delight

A venison leg roast is a premium cut of meat taken from the hind leg of a game. Known for its rich, gamey flavour and lean composition, this roast is a favourite among those who appreciate gourmet, high-quality meats. Here are some key characteristics and cooking tips for venison leg roast below:

Price will be provided on request.

Free shipping on orders in Vaalwater

    SKU: BBV315 Category:

    Description

    Venison Leg Roast Characteristics:


    Flavour: Venison leg roast has a distinct, rich flavour that is slightly gamey, offering a unique taste experience compared to more common meats like beef or pork.
    Texture: The meat is lean with fine-grained muscle fibres, making it tender yet firm.
    Nutritional Value: Venison is low in fat and high in protein, iron, and essential vitamins, making it a healthy choice for a main course.
    Appearance: The roast is typically dark red due to its low fat content and high iron levels.

    Preparation:


    Marinating: Due to its lean nature, marinating the venison leg roast can help enhance its flavour and tenderness. Popular marinades include red wine, garlic, rosemary, and olive oil
    Seasoning: Simple seasoning with salt, pepper, and herbs like thyme, rosemary, or juniper berries complements the natural flavours of the meat.

    Cooking Methods:


    Roasting: Preheat the oven to 325°F (160°C). Sear the roast in a hot pan with a bit of oil until browned on all sides. Transfer to the oven and roast until the internal temperature reaches 130-140°F (55-60°C) for medium-rare. Allow the meat to rest before slicing.
    Slow Cooking: For a tender and juicy result, slow-cook the venison leg roast in a crockpot or slow cooker with vegetables, broth, and seasonings for 6-8 hours on low.
    Grilling: Marinate the roast and grill over medium heat, turning occasionally, until the desired doneness is achieved.

    Serving Suggestions:


    Accompaniments: Venison leg roast pairs well with root vegetables, mashed potatoes, and rich sauces such as red wine reduction or berry compote.
    Presentation: Slice the roast thinly against the grain for the best texture and flavour. Serve on a platter with roasted vegetables and a garnish of fresh herbs.

    A venison leg roast is a versatile and flavourful choice for any special occasion or gourmet meal, offering a taste of the wild with the sophistication of a fine dining experience.

    Ingredients & Nutrition

    INGREDIENCE

    Venison (100 %)

    A venison leg roast is a premium cut of meat taken from the hind leg of a game.

    NUTRITIONAL INFORMATION (Per 100g serving – Estimated)

    Nutrient Amount % Daily Value*
    Calories 140 kcal 4%
    Total Fat 2.4 g 3%
    Carbohydrates 0 g 0%
    Protein 31 g 60%
    Cholesterol 96 mg 32%
    Sodium 44 mg 2%
    Calcium 5.1 mg 1%
    Iron 4.3 mg 24%
    Potassium 266 mg 6%

    *% Daily Values are based on a 2,000 calorie diet.

    FAQs

    Q1: How long do you cook venison legs per kg?

    Roast in the oven: Preheat your oven to 200°C. Transfer the venison leg to a roasting pan or baking dish and place it in the oven. Roast the meat for about 15-20 minutes per 500g, depending on how rare you like it. For medium-rare, cook the meat for around 25-30 minutes per 500g.

    Q2: How to tenderize venison roast?

    Like any meat, Game meat is tenderized by beating it, by marinating it with mild acids like lemon juice, sour curd, buttermilk, vinegar etc. for a minimum of 4 hours. The fibres need to be cut across if you cut along the fibres the meat will be tough and chewy.

    Recipes

    How To Roast Venison Leg

    Venison Whole Leg Roast

     

     

    Fire-roasted venison leg

    Related products