Rosemary-Stuffed Leg of Venison

Prep Time: 3 Hours
Yields: 6–8 Servings

Comment: Many people believe that all venison is too tough too eat. This recipe disproves that common misconception. This leg of venison is stuffed with herbs and vegetables that will give off wonderful flavors during cooking. By baking the dish in a rich beef stock, the meat stays moist and juicy.


  • 1 venison leg
  • ¼ cup chopped rosemary
  • 2 tbsps chopped thyme
  • 2 tbsps chopped basil
  • 2 tbsps chopped sage
  • ¼ cup sliced green onions
  • ¼ cup chopped parsley
  • ¼ cup minced garlic
  • salt and Pepper to taste
  • ½ cup bacon drippings
  • 2 red apples, quartered
  • 2 green apples, quartered
  • 1 large onion, quartered
  • 10 cloves garlic
  • 6 cups beef stock or broth

Preheat oven to 375°F. NOTE: You may wish to remove the lower portion of the shank to ensure that the leg will fit into a 5-quart cast iron Dutch oven. Using a sharp paring knife cut approximately 6–8 (1-inch) slits in the leg. In a small mixing bowl, combine rosemary, thyme, basil, sage, green onions, parsley and garlic. Season the mixture generously with salt and pepper. Blend well and stuff a generous portion of seasoning mixture into each slit. In a 5-quart cast iron Dutch oven, melt bacon drippings over medium-high heat. Place seasoned venison into pan and brown for 3–5 minutes on each side or until golden brown. Surround the leg with apples, onions, whole garlic and any remaining stuffing mixture. Add beef stock and bring to a rolling boil. Cover Dutch oven and bake for 2 ½ –3 hours or until leg is tender. When tender, remove meat, fruits and vegetables from cooking liquid carve. Use the strained cooking liquid as a thin sauce.

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