Whole leg of venison
Recently had 8 for venison and baked a whole hind leg much as you would cook a leg of lamb. Actually I added a pound of lamb fat to the oversized pan for browning the sliced potatoes added to the pan. Using crop damage removal permits I obtained a young of the year. You can only make this recipe using a 4 month old otherwise the blue sinew and tendons are to tough to slice across the muscle groups as with a leg of lamb. A very simple recipe, rub with olive oil and sprinkle with salt, pepper and garlic powder. Sorry about the youngins but the farmer had to remove them. If you are culling out does try the little ones, Yum Yum