Leg Roast of Venison

This old-school technique for roasting a venison leg solves the biggest challenge with game meat: keeping it moist. Deep gashes cut every two inches get stuffed with slices of salt pork, onion, and apple, creating pockets of fat and flavor throughout the lean roast.

As the meat slow-roasts, the salt pork renders and bastes the venison from the inside out. The onion and apple soften into aromatic pockets that infuse the surrounding meat with sweetness and savory depth. Allspice, rosemary, and bay leaves on the surface add a warm, herbal crust.

The roasting time varies widely because venison tenderness depends on the animal’s age and the specific cut. A younger deer’s leg might be done in 2 hours; an older, tougher roast could need the full 4. Use a meat thermometer and trust it over the clock.

Pro Tips

• Cut the gashes deep, about halfway through the thickness of the roast. Shallow cuts won’t hold the larding ingredients and won’t distribute fat deep enough.
• Use thinly sliced salt pork, not thick chunks. Thin slices render faster and distribute more evenly through the meat.
• Roast on a rack so air circulates under the meat. Sitting in a pool of drippings steams the bottom instead of roasting it.
• Remove the rosemary sprigs and bay leaves before carving. They’ve done their work and aren’t pleasant to bite into.

Variations

• Replace salt pork with thick-cut bacon for a smokier flavor throughout the roast.
• Add garlic cloves to the gashes alongside the onion and apple for a more robust flavor.
• Deglaze the roasting pan with red wine after removing the meat for a quick pan sauce.