MEAT RECIPE

Whole Venison Leg with Wasabi Butter

Light your fire about 1 hour before you’re ready to cook until you have coals and a slight flame.
String up the venison by tying both sides of the leg with string. One side should attach to the knuckles and the other side will secure to the bone that connects the leg to the body (reference photo above).
Place the leg with the knuckle at the top and the rump hovering above the fire. You want the rump to be roughly 40cm from the coals, check the temperature by placing your hand under the rump to feel the heat - your hand shouldn’t be burning!
While the venison cooks, melt the butter in a pan with wasabi. Make sure to place the pan close enough to the fire so it stays in a liquid form but not too close to the fire that it begins to bubble. You want the whey to seperate from the butter and sink to the bottom (these are the white particles).
Use a ladle or large spoon to baste the venison each 30 minutes. With the ladle pour from the top of the leg down so it remains moist and keeps its lovely rich flavour.
The leg can take between 4-6hrs to cook through. To test, place a thermometer into the centre of the leg - it should read around 48c or 128f.
Once you remove it from the fire allow it to rest for 20 mins before slicing. Serve with a bit more butter and your favourite vegetables (I like this with roast carrots hung over the fire).
Note: the bone can be saved as the base for a great stock.