Things You'll Need

Instructions

1

Rinse the whole venison leg under cool running water. Pat the leg dry with paper towels. If the meat recently taken from the refrigerator, leave it covered with paper towels for an hour to warm to room temperature.
2

Heat the oven to 400 degrees. Generously season the surface of the entire venison leg with salt and pepper. Fresh or dry herbs like thyme, oregano or sage can also be applied to the surface of the meat.
3

Place the seasoned venison leg roast on the roasting rack and lower it into the roasting pan. Slide the roasting pan onto the center rack of the oven. Cook for 20 minutes.
4

Flip the venison roast over and set it back down in the roasting rack. Large grill tongs make turning the roast easier and do not puncture the surface of the meat. Cook for another 20 minutes.
5

Remove the roasting pan from the oven. Reduce the oven temperature to 250 degrees.
6

Lay slices of thick cut bacon on the surface of the leg roast in a single layer. Fill the space in the roasting pan below the venison with the roughly chopped vegetables. Add a cup of seasoned liquid (beer, wine or vegetable stock) to the vegetables for extra moisture and flavor.
7

Seal the roasting pan with a sheet of aluminum foil. Crimp the edges of the foil to trap in the steam. Slide the sealed roasting pan onto the center rack of the 250 degree oven. Cook for 90 minutes.
8

Slide a probe thermometer into the thickest part of the roast without touching the bone. Remove the aluminum foil cover once the venison leg has reached an internal temperature of 130 degrees or higher.
9

Move the roasting pan to the highest rack in the oven. Increase the heat inside the oven to 350 degrees to finish roasting and crisp the bacon.
10

Take readings with the probe thermometer every 15 minutes until the desired temperature is reached. 145 degrees is medium, 150 is medium-well and 160 is well-done. Remove the roasted venison leg to cutting board for a 20 minute rest.
11

Cover the resting venison leg roast with aluminum foil to trap the steam it releases. Slice the venison meat across the grain in thin slices with a long sharp knife.