Striper Phil

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

jerseyhunter

How did using the Lamb fat work out? Did it give the Venison any extra flavor or was it just to brown the taters?Also did it do anything as far as keeping the deer moist.? Did you cook it rare,med rare, or well? Thanks Striper.

Striper Phil

Jerseyhunter yes yes and yes. I think the rub with olive oil holds in the juces and rare is the word. The fat is mostly for the taters.

fuzzjocky2

here is away to cook a whole leg for a large crowd (this has to be cooked on the grill) take all of the blue skin that you can off the outside of the leg.Inject the leg with Italian dressing and place on the grill you want your grill to be a medium to low heat. Cook slowly turning often injecting more Italian dressing. Keep injecting dressing and turning the leg it takes a couple of hours to cook. After the first hour move the leg so it is not directly over the coals.Cook to medium then let it rest a bit before you carve it