Venison Leg Roast - Wild

Wild Venison Leg Roast, Central Ranges NSW

Wild deer, built for the table. A roast with real flavour behind it.

The leg roast comes from the hind quarter, a generous, solid joint that carves beautifully and feeds a crowd. Lean all the way through, it rewards a hot oven and a short cook, coming out rosy in the middle with a deep, savoury crust.

This venison is wild harvested from the central ranges of New South Wales, where deer live entirely on native browse, grasses and whatever the country provides. No feedlot, no supplements, no shortcuts. The result is meat with a genuine flavour of place, richer and more complex than farmed venison, and remarkably lean.

Wild harvesting also does real work for the landscape. Deer are an introduced species that pressures native vegetation and competes with wildlife. Taking them from the ranges is land management that happens to produce exceptional protein.

Details

• Wild harvested venison from the central ranges, NSW
• Leg roast, hind quarter joint
• Trimmed and ready for the oven
• Extremely lean, high protein
• Field harvested and processed to Australian standards
• No hormones, antibiotics or supplementary feed

To cook: Bring to room temperature, rub with oil, salt and plenty of pepper, and sear all over in a hot pan. Roast at 200°C until the centre reaches 55°C for medium rare, then rest under foil for at least fifteen minutes. Venison is lean, so wrapping in bacon or basting with butter keeps it juicy. Juniper, rosemary, garlic and red wine are all natural partners.