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Since 2001, Gourmet Wholesaler has been a
distributor of the finest gourmet food. Our
specialty is helping you create delicious experiences.
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Venison Legs

Our venison is bursting with deep rich flavor, and nowhere is that more apparent than in our delicious deer legs! An exceptional cut, the leg renders a truly delightful roast and makes for a dramatic presentation. Wow your guests, and give them a truly sensational eating experience with the bold juicy flavor of our unparalleled Cervena deer. Sourced from the verdant green valleys of the New Zealand countryside, our deer are allowed to roam free, foraging and grazing at will. Never given antibiotics, hormones, or stimulants, their widely varied diet and active lifestyle translate into high-quality meat with amazing texture and taste!
1 - 5 of 5 products:
Cervena Venison Denver Leg Portion, Boneless
from New Zealand by Broadleaf
 
Venison Leg Shank On, Boneless
from New Zealand by Broadleaf
 
Cervena Venison Boneless Denver Leg
from New Zealand by Broadleaf
 
Cervena Venison Leg, Bone In
from New Zealand by Broadleaf
 
This product is currently out of stock. Request a Back In Stock Notification.
Cervena Venison Denver Leg, Boneless
from New Zealand by Broadleaf
 
This product is currently out of stock. Request a Back In Stock Notification.

Roasting a large cut of meat, especially one boasting a bone, can be a little tricky for those who have never done it. A true art form, even after years of roasting these massive cuts, you’ll continue to hone your skills, making tweaks and adjustments with each consecutive roast. Here are a few of our favorite tips and tricks to achieving a truly sensational venison roast. Never put a large cut straight into the oven (or over the fire) while it’s still cold. Be sure to take the meat out before cooking and give it plenty of time to temper. For a big cut like a leg, this could take several hours, so plan accordingly. Otherwise, you’ll end up with a charred exterior and a cold center. Don’t underestimate the power of salt. Be sure to salt generously and often throughout the cooking process. Our rule of thumb is to first salt while the meat is tempering, then again with whatever rub you’re applying, and finally, salt when you’re serving. Adding your salt incrementally, will enhance the flavor of your meat without overpowering it or making it taste “salty”. Finally and perhaps most importantly, be sure to always rest your meat once it’s done. If not given adequate time to rest, all the delicious juices within your roast will leak out with the first slice. No longer bursting with all the flavor you worked so hard to create, not resting your meat is an unforgivable sin. Equipped with our three rules for success, we’re certain your next roast is going to turn out beautifully, adding to the overall enjoyment of the night and earning you the title of master roaster for life.

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