Leg, Boneless (11 - 18 Lbs. Each)
Legs are the most versatile cuts, cook as is or cut your own steaks.
Some prefer to cook legs with the bone in, others tie a bonesless leg in a manner similar to a boned, rolled and tied beef roast.
Legs are among the most versatile cuts and most European chefs prefer legs to loin and you can hardly tell the difference in many cases.
These roasts can be marinated or not and then roasted. Marinates can be purchased or can be anything from buttermilk to your favorite salad dressing. Most chefs marinate them for twenty-four hours or more in the refrigerator. Some prefer to lard the roast before cooking. We suggest using a meat thermometer and they should be cooked medium rare or rare.
Whether they are cooked in an oven or on barbecue, bacon strips can be used to give them additional flavor and keep them moist or you can baste them while they are cooking.
Also, lettuce or cabbage leaves can be used to help keep the meat moist.
They should be served on a hot plate like most venison cuts.
You can also make hand cut steaks out of leg rounds and they make excellent cuts to smoke. ($8.24/lb.) |
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