Roast from Deer Leg

Roast from Deer Leg

A recipe for a roast from deer leg – long marinated in an aromatic marinade, but full of flavors.



  • Deer leg, 1 kg (approx.)
  • Ground lemon pepper, 1 teaspoon
  • Ground black pepper, 1 teaspoon
  • Whole juniper berries, 7 grains (crushed)
  • Garlic, 2 cloves
  • Whole allspice, 7 grains
  • Dried bay leaves, 7 pieces
  • Worcestershire sauce, 5 tablespoons
  • Dry red wine, 100 ml
  • Salt, a pinch


  • Olive oil, for frying
  • Dried mushrooms, a handful


  1. Mix all the marinade ingredients thoroughly.
  2. Wash and dry the meat, then place it in the marinade. Put it in the fridge for 3 days. On the second day, add the dried mushrooms to the marinade.
  3. Heat olive oil very hot in a large skillet. Remove the meat from the marinade and sear it thoroughly. Transfer to a roasting dish, pour over the marinade.
  4. Place in an oven preheated to 210°C (410°F). Roast for 30 minutes. Then reduce the temperature to 180°C (350°F) and roast for another 2 hours.
  5. After this time, remove the meat. Let it rest for 10 minutes. Slice and serve.

Related Posts