Roast Leg of Venison
| Yield: | 1 Servings |
| Categories: |
| 1 | Leg roast (or whole saddle) of venison | |
| FILLER | ||
| 3 | Cloves garlic, mashed to a paste (up to 6) | |
| 1/4 | ts | Ground cumin |
| 1/2 | ts | Ground thyme |
| 1/4 | ts | Ground bay leaf |
| 1/2 | ts | Ground ginger |
| 1 | ts | Unflavored meat tenderizer (optional) |
| 1 | Stick butter, room temperature | |
| Oil (or spray) | ||
| COVER | ||
| 1 | ts | Fresh ground pepper |
| 1 | ts | Paprika |
| 1 | ts | Garlic powder |
| 1 | ts | Salt (optional) |
Advertisement