4 hrs 15 mins
This recipe uses a slow roasting technique that produces a medium rare roast that's light pink from the center all the way to the edges. Its absolutely the best I have ever made. Oh the regrets for not having found this method 30 years ago.
My Private Note
Units: US | Metric
- 1814.36 g venison leg roast
- 59.16 ml vegetable oil (divided)
- 29.58 ml rib rub seasoning (most any rub will do, just not too much salt)
- 2.46 ml fresh ground black pepper
- 1preheat oven to 200 degrees F.
- 2rinse roast under running water and pat dry with paper towels.
- 3coat the roast all over with oil, using 2-3 tbls.
- 4sprinkle half the rub and half the pepper over the top side of the roast and press in lightly, turn roast and repeat with remaining rub and pepper.
- 5Note: Resist the urge to salt the roast, if you salt it you'll wind up with an unpleasantly dry roast. Add your salt at the table when you serve the roast.
- 6heat a large cast iron (or other oven safe ) skillet until its hot, add remaining oil to skillet. Sear roast on all sides in the hot skillet, 1-2 minutes per side.
- 7insert a meat thermometer into the roast and put skillet and roast in the oven.
- 8roast until the meat has reached 135-145 degrees, about 4 hours.
- 9remove skillet from oven and tent the roast with foil, and let it rest for 20 minutes.
- 10slice and serve the roast.
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Nutritional Facts for Slow Roasted Venison
Serving Size: 1 (186 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 275.1
- Calories from Fat 120
- Total Fat 13.3 g
- Saturated Fat 3.8 g
- Cholesterol 116.1 mg
- Sodium 134.2 mg
- Total Carbohydrate 0.2 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 38.9 g
The following items or measurements are not included: