Chile-Rubbed Leg of Venison

Name: Chile-Rubbed Leg of Venison
Prep time: PT0D0H0M
Cook time: PT2D0H0M
Total time: PT2D0H0M
Yield: 6–8
Ingredients: 1 Tbsp. fennel seeds; 4 dried guajillo chiles; 1 tsp. crushed red chile flakes, preferably Calabrian; ½ cup kosher salt; ¼ cup finely chopped rosemary leaves; 3 Tbsp. finely grated orange zest; 2 tsp. finely grated lemon zest; 4 garlic cloves, finely chopped; One 15–20-lb. bone-in venison leg, trimmed and patted dry with paper towels

Feed a crowd—and wow them, too—with this gorgeous bone-in roast.

Serves
6–8
Time
2 days

PHOTO: GENTL & HYERS • FOOD STYLING: MARIANA VELASQUEZ • PROP STYLING: HELEN CROWTHER

By Matthew McClure

Published on October 29, 2024

Matthew McClure works as a chef in Vermont but grew up hunting white-tailed deer in Arkansas. No matter its provenance, a leg of venison is a big piece of meat—“from the rear of the animal; think of it like a ham,” he says—that makes a great centerpiece for a crowd. Unlike farm-raised deer, the wild stuff benefits from aging, which makes it more tender and flavorful. In this chile-rubbed leg of venison recipe, McClure goes for a fennel-salt cure before roasting whole legs in a wood-fired oven (aged oak, green pecan, and apple woods are best). A conventional oven also yields good results—just be wary of overcooking, lest the lean meat dry out.

Featured in "Any Night Can Be (Wild) Game Night" by Shane Mitchell.

Ingredients

1 Tbsp. fennel seeds
4 dried guajillo chiles
1 tsp. crushed red chile flakes, preferably Calabrian
½ cup kosher salt
¼ cup finely chopped rosemary leaves
3 Tbsp. finely grated orange zest
2 tsp. finely grated lemon zest
4 garlic cloves, finely chopped
One 15–20-lb. bone-in venison leg, trimmed and patted dry with paper towels

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Instructions

Step 1

In a small skillet over medium-high heat, toast the fennel seeds until fragrant, about 2 minutes. Transfer to a mortar or spice grinder. To the empty skillet, add the chiles and toast, turning occasionally, until fragrant and darkened slightly, about 2 minutes. Turn off the heat. When cool enough to handle, seed and coarsely chop the chiles, then add to the mortar or grinder along with the chile flakes. Grind to a coarse powder. Transfer to a small bowl and stir in the salt, rosemary, orange zest, lemon zest, and garlic.

Step 2

Rub the leg all over with the spice mixture, then wrap in plastic and refrigerate for 2–3 days, turning halfway through curing.

Step 3

One hour before roasting, transfer the leg to a large roasting pan and set aside at room temperature. Position a rack in the lower third of the oven and preheat to 300°F. Bake until lightly browned and an instant-read thermometer inserted into the thickest part of the leg reads 130°F, 3–4 hours. Remove from the oven and set aside for 1 hour.

Step 4

Turn the oven to 500°F and continue roasting the venison, rotating the pan every 15 minutes, until crisped and cooked (130°F for medium-rare, 135°F for medium), 20–35 minutes. Rest at room temperature for 15 minutes before carving and serving.

In a small skillet over medium-high heat, toast the fennel seeds until fragrant, about 2 minutes. Transfer to a mortar or spice grinder. To the empty skillet, add the chiles and toast, turning occasionally, until fragrant and darkened slightly, about 2 minutes. Turn off the heat. When cool enough to handle, seed and coarsely chop the chiles, then add to the mortar or grinder along with the chile flakes. Grind to a coarse powder. Transfer to a small bowl and stir in the salt, rosemary, orange zest, lemon zest, and garlic.
Rub the leg all over with the spice mixture, then wrap in plastic and refrigerate for 2–3 days, turning halfway through curing.
One hour before roasting, transfer the leg to a large roasting pan and set aside at room temperature. Position a rack in the lower third of the oven and preheat to 300°F. Bake until lightly browned and an instant-read thermometer inserted into the thickest part of the leg reads 130°F, 3–4 hours. Remove from the oven and set aside for 1 hour.
Turn the oven to 500°F and continue roasting the venison, rotating the pan every 15 minutes, until crisped and cooked (130°F for medium-rare, 135°F for medium), 20–35 minutes. Rest at room temperature for 15 minutes before carving and serving.