deer

Roast Venison

recipe adapted from Maui Nui

serves 6

INGREDIENTS:

3 lbs butterflied venison leg

RUB:

1 tbsp kosher salt

1 1/2 tbsp brown sugar

1 1/2 tbsp smoked paprika

2 tsp ground black pepper

2 tsp garlic powder

2 tsp dried thyme

2 tsp mustard powder

1 tsp onion powder

1 tsp ground allspice

1 tsp ground juniper (optional)

Avocado or olive oil

METHOD:

1. In a small bowl, make the seasoning rub by combining all spices. Mix well and set aside.

2. Prepare butterflied venison by trimming any visible sinew or silver skin. Drizzle oil over venison and sprinkle rub all over. Pat down to make sure the rub adheres well to the meat.

3. Place venison in a large plastic bag or container along with any excess rub and seal tightly. Place in fridge and let cure overnight or up to 2 days.

4. Preheat oven to 200F. Remove venison from the fridge and place on a roasting rack. Roast in the middle of the oven until a meat thermometer inserted in the thickest part of the roast reaches 115F. Turn on the broiler to give the meat some colour, but remove from oven once the internal temperature reaches 120F for medium rare. Let rest for 15-30 minutes.

5. On a clean cutting board, slice venison thin on a bias. Garnish and serve.

Wild deer hunted and dressed in Missouri: