Name: Grilled Leg of Venison
Yield: Serves 10
Ingredients: 4 garlic cloves, crushed; 2–2.5 kg/4½–5½ lb leg of venison (boned and trimmed weight); a handful of rosemary and thyme, chopped; freshly ground black pepper; 100 ml/3½ fl oz olive oil

Preparation info

Serves
10

Difficulty
Medium

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

This is something a bit different to do with venison – a meat that not long ago was considered a luxury but is now a fairly affordable option. It has started to gain popularity, probably due to its lack of fat. This makes it susceptible to dryness if it is overcooked. Aim for rare and juicy with this one. Perfect for a posh barbecue.

Ingredients

2–2.5 kg/4½–5½ lb leg of venison (boned and trimmed weight)
4 garlic cloves, crushed

Method

First you need to butterfly the leg of venison. Slice through the thinnest part of the boned leg – the underside – then open it up and flatten out. Trim off any sinew and slash through the larger muscles to give a more uniform thickness for even cooking.

Put the flattened leg in a glass or ceramic dish. Mix together the garlic, oil, herbs and some black pepper to make a marinade and pou