Buck Lure (Apples and Oak)
How fun is this for the hunter in your life? It's our newest fragrance, Apples & Oak, but as I watch the deer eating in my backyard, I thought of the apples and acorns that they so enjoy and thought Buck Lure is a perfect name!
Macintosh and granny smith apples, blended perfectly with earthy oak moss and woodsy oak leaves. Great for both the men and the women!
Roasted Leg of Venison Recipe
1/4C olive oil
1/2C fresh thyme
8 garlic cloves, minced
1/4C roughly-chipped rosemary
3TB crushed juniper berries
1/4C kosher salt
1/4C cracked black peppercorns
1 whole venison hind leg, bone-on (12-15 lb)
3TB vegetable oil
4C game or beef stock
- Make the rub: In small bowl, combine olive oil thyme, garlic, juniper berries, rosemary, salt and pepper until is resembles a coarse paste. (add olive oil as needed) Rub mixture onto venison, coating all sides. Wrap in plastic wrap and refrigerate overnight. Remove from refrigerator several hours before cooking to allow it come to room temperature.
- Preheat oven: 350°. Drizzle meat with vegetable oil, pat lightly to evenly coat evenly. Place leg on rack of large roasting pan. Roast, undistributed, 1 hour.
- Heat the stock: Heat stock on low simmer. Turn roast. Using baster or ladle, baste venison leg with about ½ the stock. Roast for another hour.
- Turn the roast again and baste. After about 15 minutes, check internal temperature with instant-read thermometer. Cook time will depend on size of the roast. Remove roast when thermometer reads 120° for rare, 125° for medium rare.
- Rest the roast: Remove roast from oven and put on large cutting board. Allow the meat to rest, tented with foil, for about 20 minutes.