Recipe: Roasted Leg of Venison with Root Vegtables

Roasted Leg of Venison

-team GTO 

Ingredients: 1 leg of venison trimmed up

1/2 cup of olive oil

Salt and pepper

3 tbsp garlic powder

1 tbsp onion powder

3 sprigs of thyme

5 carrots

5 potatoes

2 turnips

3 onions

1 cup beef stock

1 1/2 cups good red wine

1. Peel and rough chop vegetables 

2. Rub leg of venison with half the oil and generously season with salt, pepper, garlic powder, onion powder and thyme

3. Place a roaster pan on med high heat and heat remaining olive oil

4. Sauté vegtables with some salt and pepper and a sprig of thyme until vegetables are nicely  colored 

5. Deglaze pan with stock and wine

6. Place leg of venison on top of vegtables, cover with foil, and place in the oven at 425 degrees

7. After 3 hours remove foil and finish of in the oven uncovered for 30-45 minutes. Take out when meat tenderly falls from the bone and has good color

8. Let leg rest for 15-25 minutes before carving. 

This is a great recipe for the holidays. From our GTO family to yours have a great safe holiday season

Billy