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Roast Leg of Venison's picture
  Venison leg roast 4 Pound
  Cold water 3 Cup (48 tbs)
  Tomato juice 1 Cup (16 tbs)
  Sliced celery 1 Cup (16 tbs)
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Bay leaves 2
  Garlic 2 Clove (10 gm)
  Lemon 1⁄4
  Salt 1⁄2 Teaspoon

Wipe roast, and place in bowl.
Make marinade of next 9 ingredients, and pour over.
Marinade should come at least halfway up roast.
Cover bowl, and place in refrigerator.
Turn roast frequently.
Allow roast to soak in marinade 12 days.
Before roasting, drain and dry roast, put on rack in open pan; then proceed as for Venison Loin Roast, using marinade for basting.
Note: The leg roast is better if it is marinated before roasting; the marinade makes it moist and flavorful.
To broil venison steaks or to make stew with flank, neck or shank, follow any recipe for similar cooking methods with beef, remembering to trim away as much fat as possible before cooking and to replace natural fat with other milder fat for cooking.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 3.8 (22 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2348 Calories from Fat 322

% Daily Value*

Total Fat 36 g55.1%

Saturated Fat 0.13 g0.65%

Trans Fat 0 g

Cholesterol 1120 mg373.3%

Sodium 1129.9 mg47.1%

Total Carbohydrates 71 g23.7%

Dietary Fiber 4.3 g17.2%

Sugars 60.8 g

Protein 436 g871.3%

Vitamin A 35% Vitamin C 105.8%

Calcium 14.6% Iron 16.4%

*Based on a 2000 Calorie diet

Roast Leg Of Venison Recipe