Roast Leg of Venison


Montana Mex Triple Threat

5 teaspoons of Montana Mex mild Chile seasoning

4 teaspoons of Montana Mex Sweet seasoning

1/2 teaspoon of Montana Mex Jalapeño seasoning


5 1/2 pounds of bone-in leg of Venison (lamb as substitute)

2 heads of fresh garlic cloves, separated into cloves & peeled

2 tablespoons Montana Mex Avocado Oil

2 tablespoons of Montana Mex Triple Threat


  1. Preheat oven to 425 Degrees.

  2. Using a paring knife, pierce all sides of the venison with 1-inch holes. Insert all the garlic cloves into the holes, making sure that you can still see the very top of each garlic clove; too deep, and the garlic won’t cook through.

  3. Rub the Venison with Montana Mex Avocado Oil, and then dust the entire leg evenly with 2 tablespoons of the Montana Mex Triple Threat seasoning.

  4. Place the leg of lamb in a roasting pan, and then cover tightly with foil. If you have a probe thermometer, insert the probe into the thickest part of the leg, close to the bone but not touching the bone, so that you can keep track of the meat thermometer.

  5. Cook the venison to medium 155 degrees, about 2 hours (if using lamb, cook to medium-rare at 135 degrees.) Remove from the oven, and reserve the drippings for Jus. Lightly cover venison with foil 

Katie Marchetti
Katie Marchetti

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