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Herb Crusted Venison Leg Roast

Herb Crusted Venison Leg Roast
  • Serves: 4
  • Prep: 30 mins
  • Cook: 20 mins
  • Cut: Leg muscles


  • 1 kg piece of cleaned venison leg - topside or inside round
  • 1 1/2 cups fresh bread crumbs
  • 1 cup fresh herbs; parsley, tarragon, chervril, marjoram, thyme
  • 1 egg
  • 1 clove crushed garlic
  • 1 tsp mustard
  • 50g of butter or oil
  • Salt and pepper


  • Sear the venison all over in a heavy roasting dish. Remove any oil residue with a paper towel.

For the crust

  • Blitz herbs, garlic and breadcrumbs in a food processor. Add the egg and process further. Add a little water if needed to form a spreadable paste. Season and apply with a spatula to cover the top of the meat .


  • Roast at 180ÂșC for 20 minutes, remove and let rest. Slice carefully across the grain and serve with a selection of vegetables.

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Venison Pita Pockets

Serves: 10
Prep: 10 mins

Cook: 10 mins
Cut: Leg muscles

  © 2013 Alliance Group

  © 2013 Alliance Group