One pot for the entire meal!
Ingredients:
Red Wine Meat Soak
- 1cup red wine
- 1 large garlic clove (finely diced)
- 1 tablespoon olive oil
For the Deer Leg Roast
Instructions
Clean your boneless deer leg roast. Remove any bone or undesirable pieces of fat and gristle, buckshot that may still be in the meat..etc. Place deer roast in a sealable bag with wine, diced garlic, and olive oil. Make sure the entire roast is covered and wine and garlic is mixed well around the deer leg roast. Squeeze out all the air as you seal the bag. Place in the refrigerator for 12 to 24 hours. Move the bag around every few hours to move the wine and garlic mixture around the deer meat.
- Remove boneless deer leg roast from refrigerator and from bag and place on a clean cutting board or preperation surface. Fillet or cut meat so that you can lay it out flat and it will be 3/4 to 1-inch thick. The deer meat sould fold out as you cut it into a almost rectangular shape, longer from right to left than from top to bottom. Top to bottom should not be too wide to fit in your crockpot.
- Sprinkle deer leg roast with Cavenders All Purpose Greek Seasoning,
 Pour just enough Kitchen Bouquet Browning & Seasoning Sauce to cover both sides of the deer roast. Add just a few drops of Colgin All Natural Hickory Liquid Smoke as you rub the deer meat. (easy on the liquid smoke, a little goes a long way) Set aside.
- You can ask your butcher to save some fat during their meat cutting. I usually ask them to peel the fat off of a whole ribeye, this gives the best flavor and will give you enough to wrap around the deer roast and have enough fat trimmings to lay a few pieces inside the roast. Lay the beef fat on the cutting board and trim as follows. If you use the ribeye fat, there will be one side that has a thick chunk of fat. You will need to trim this down so that it can roll around the deer roast easier. Save what you have trimmed and cut into pieces to go in the deer leg roast. Set aside.
- Lay the deer leg roast out again, long side going left ro right, and inside of deer meat up. Spread the green onions over the deer meat along with half the bell pepper and half of the celery. Lay a few pieces of the fat on top of the vegatables, just enough to flavor the deer meat and allow you to roll it. you can add a few pieces of bacon if you prefer, I use a little of both.
- Now, roll the roast from left to right, making sure the vegitables, fat, and bacon roll up evenly through the inside of the deer leg roast.
- Wrap the remaining slices of bacon around the deer roast.
- Wrap the beef fat around the bacon wrapped deer leg roast. The beef fat should go all the way around with just an inch or so layin over the other end of the fat, trim any excess. Tie with a few pieces of butcher's twine so that the fat stays wrapped around the deer roast.
- Add water to the crockpot, then set the wrapped and tied deer leg roast inside the crockpot. And add the rest of the vegtables around and on top of the deer roast.
- Sprinkle with salt and black pepper to taste and Cavenders All Purpose Greek Seasoning, and toss the vegatables mix the seasoning into them. Cover and cook on low for 10 to 12 hours, or on high for 6 to 8 hours.
- Turn off heat and carefully remove the wrapped and tied deer leg roast and place on plate or plater. Make a tent from aluminum foil and place over the deer roast. Let the roast sit for about ten minutes.
- Carefully (dont burn yourself) cut the twine and remove outer layer of fat and discard. Slice the deer roast thin. The slices should look like pinwheels. If the deer roast is so tender that it falls apart, it likely will be, fear not, that's good too.
- Serve sliced deer leg roast along side the vegatables and enjoy a wonderful wild game meal!
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