Thread: Venison leg cut - what to do with it?

Originally Posted by dannyb

Seal it on a grill then low Slow roast in a dutch oven at about 160c with your favorite herbs an spices till its fork tender, I have put a little pork fat on the top in the past to help keep, it from drying out.
Definitely keep it covered and don't be impatient I could take 4-6 hours depending how big it is

Something like this ……….
4-5 hours in the dutch oven, inside the pizza oven. Put a bottle of home brew honey mead in for good measure. Make sure you cut the end off the bone to let the marrow out. Set the meat aside and thicken the juice for gravy. Serve with home baked sour dough bread. Pure heaven!