Roast Leg of Venison
Ingredients
1 cup yogurt
1 onion, chopped
3 garlic cloves, minced
1 teaspoon cayenne pepper
1 jalapeno pepper, seeded and chopped
1 hot chili pepper (Thai or other) seeded and chopped
½ teaspoon cumin
½ teaspoon marjoram
Juice of 1 lemon
1/3 cup brown sugar
1 teaspoon salt
½ teaspoon black pepper
Instructions
Mix together all ingredients and spread over 5-pound leg of venison. Cover with aluminum foil and refrigerate overnight.
Preheat oven to 450ºF. Place leg of venison in large roasting pan and cook until medium rare (see cooking time chart). Allow to stand 15 minutes before carving. Serve with Chestnut Puree
