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. Chef Holiday Recipes Made EasyCenterpiece Roasts
The "Denver leg" called for is widely available at better butchers. It comes separated into perfectly lean, trimmed pieces, which are then tied into manageable roasts. The venison (and the veal stock called for in the sauce) can be ordered from D'Artagnan, 973-344-0565.