Roast Leg of Venison

A roasted haunch of venison is a classic dish. If you plan to cook the whole leg, have the pelvic bone removed by the butcher to make carving easier. If the shank is still attached, make sure the meat is cut around the bone to free the tendons (it’s easy to do if the butcher has not done this). Half a leg is often more practical than a whole one. Whichever half you choose, the roast needs a good coating of fat to keep it from drying out in the oven. V