Can anyone tell me how to cook a deer leg? is it any good? can it even be cooked?

Delicious!!





LEG OF DEER ROAST





5 to 7 lb. leg of deer


4 cloves garlic, cut in slivers


1/2 c. vinegar


3 tbsp. lemon juice


7 c. water, divided


1 1/2 c. brown sugar, firmly packed


2 tbsp. ground nutmeg


1 tbsp. thyme leaves


1 tbsp. dry mustard


2 tsp. salt


1 tsp. pepper


Dash of cayenne pepper


3 bay leaves, crushed


1 med. red onion, cut into rings


2 tbsp. cornstarch





Cut slits in deer roast; insert garlic slivers. Thoroughly rub vinegar and lemon juice into deer leg; refrigerate 2 hours or overnight. Preheat oven to 325 degrees. Place deer roast in large Redi-Pan roasting pan (17 x 12 x 2 1/2 inch); cook 45 minutes. To make gravy, place 6 cups water in 4 quart saucepan. Add sugar, nutmeg, thyme, mustard, salt, peppers, bay leaves, and onion; bring to a boil. Mix cornstarch with 1 cup water; slowly add to gravy mixture. Cook over medium heat until gravy is thickened, about 5 minutes. Pour over deer in roasting pan. Cook 2 1/2 to 3 hours or until meat thermometer registers 180 degrees, basting deer every 20 minutes.Can anyone tell me how to cook a deer leg? is it any good? can it even be cooked?
It is best to cut it up. You can get a couple of good roasts from the upper leg. Cook and season as you would any roast. It is delicous, and low in fat and no additives. Bon Appitite

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