ROAST LEG OF VENISON

VENISON IS VIRTUALLY FAT FREE AND TRADITIONAL RECIPES FOR THE ROASTING OF LARGE ROASTS OR HAMS MUST BE ALTERED. THIS RECIPE REQUIRES FOR THE INJECTION OF FAT INTO THE MEAT PRIOR TO COOKING. THIS METHOD REQUIRES THAT YOU USE A BASTING NEEDLE OR A LARGE SYRINGE WITH A LARGE GAUGE NEEDLE. IF YOU DON T HAVE A DOCTOR FRIEND TO SUPPLY YOU WITH A SYRINGE, MANY SPECIALTY STORES THAT DEAL WITH KITCHEN PARAPHERNALIA WILL BE HAPPY TO SELL YOU ONE.

1 WHOLE HIND QUARTER OF VENISON
1 STICK BUTTER OR MARGARINE
 CRUSHED GARLIC
 SALT
 FRESH GROUND PEPPER

COMBINE GARLIC AND BUTTER AND HEAT SLOWLY TO MELT BUTTER ALLOW THE MELTED BUTTER TO STAND. THE CLARIFIED BUTTER WILL RISE TO THE TOP. FILL THE SYRINGE WITH THE GARLIC FLAVORED CLARIFIED BUTTER BEING CAREFUL NOT TO PULL ANY OF THE SEDIMENT WITH IT. THE SEDIMENT CONTAINING PIECES OF GARLIC WILL CLOG THE NEEDLE.

INJECT THE BUTTER INTO THE VENISON HAM MAKING SURE TO GO DEEPLY INTO EACH SEPARATE MUSCLE IN THE LEG. INJECT ALL OF THE CLARIFIED BUTTER IN THIS MANNER SALT AND PEPPER THE ROAST AND BASTE WITH BUTTER/GARLIC RESIDUE. COOK IN A 325 DEGREE OVEN UNTIL DONE. DO NOT OVER COOK. BASTE ROAST OFTEN WITH PAN DRIPPINGS AND ADDITIONAL MELTED BUTTER IF NECESSARY. YOU MAY CHOOSE TO COOK THE ROAST ON A SMOKER PREPARATION IS THE SAME.

*** CRUM'S NOTE - You notice that I didn t specify a cooking time. Every oven cooks differently and every leg of venison will cook at a different rate. If you have a meat thermometer, use it to take the guesswork out of cooking. Whatever you do, Do Not Overcook the meat! Cook no more done than Medium. Venison roasts tend to dry out and take on the consistency of boot leather when overcooked.