Roasted Venison with Beach Plum Sauce
Jasper White likes to spit-roast a bone-in leg of venison for his holiday feasts. We've adapted his recipe for the home oven, for either a whole leg of boneless roasts. If you do have access to a large rotisserie, cook the venison over a medium fire for 1 1/2 to 2 hours, or until the internal temperature measures 125°. Whichever method you choose, save any pan juices and carving juices to add to the sauce.