My husband came home from riding his motorcycle with a 25-pound leg of venison sticking out of his courier bag.
It was already dressed and wrapped and ready for the freezer.
The real puzzler is: What does one do with a LEG OF VENISON? Maybe I’m looking at this wrong, but it doesn’t sound like good eating to me. I’d put it more in the road kill family.
All original content © 2012 by Jessie Knadler
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so, i moved to an island off the coast of maine about three years ago. before that, i’d never eaten deer. and, pretty much, i still haven’t. BUT, i hear that soaking the roast in buttermilk overnight and baking it long and slow is the way to go. apparently this removes some of the gamey-ness. the word on the street is that it is best to use a dutch oven.
good luck.
annie
Hi Annie: I’ve cooked venison plenty of times in a slow cooker, which works well. And I actually marinated chunks of venison in buttermilk once — it was so freaking good. But perhaps doing both is the way to go when it comes to preparing oh-so scrumptious DEER LEG. Thanks for the recommendation! Jessie