Roast Leg Of Venison/Elk/Antelope

Recipe Ingredients

		In 1/2 cup lard - peanut oil or olive oil, saute
1		Onion - chopped (medium)
3		Garlic - mashed
1/2 cup	55g / 1.9oz	Carrots - julienned
1/2 cup	55g / 1.9oz	Celery - julienned
1/4 cup	36g / 1.3oz	Bell pepper - chopped fine
12		Juniper berries - bruised
		Rub
1 tablespoon	15ml	Salt
1 teaspoon	5ml	Garlic powder
1 teaspoon	5ml	Onion powder
1 teaspoon	5ml	Ground thyme
1 teaspoon	5ml	Ground bay leaf

Recipe Instructions

A roast of the ham of any North American large game is as delicious as it is healthy. Venison will have no interspersed fat to clog up your arteries, but it will take a little effort on your part to insure that it cooks up tender. I prefer to debone the rump/round section, trimming silverskin and sinew. When opened, cleaned and dry, is the best time to add oil and flavorings. Cook slowly until all veggies are tender and remove juniper berries.

Sprinkle the open venison with the rub mixture. Roll up the roast like a jelly roll and stake in place with bamboo skewers. Sprinkle the remainder on the dry seasoning on the out side and rub the surface with any seasoned oil remaining.

Source:
Place on the grill at around 300F and cook until the internal temp reaches 145F - max! Let set for 10 minutes before slicing crosswise. -- Smokey Hale

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