Slow-roasted to ensure you get incredible tender results, and finish with a quick sear for that delicious flavor burst. The miso adds umami for an extra savory punch, and the herb-spice mixture offers the perfect complement. Perfect for big 'Ohana dinners or special occasions. Plus, leftovers make incredible sandwiches, too- so remember to save some slices!
RECIPE BY MARK COCKCROFT
- 1 Maui Nui butterflied venison leg roast
- 2 tsp whole black peppercorns
- 1 Tbsp whole coriander seeds
- 1 Tbsp whole juniper berries
- 1-1/2 tsp fine sea salt
- 1-1/2 Tbsp sugar
- ¼ cup red miso paste
- ¼ cup sake or dry sherry
- 1 Tbsp soy sauce
- 2 Tbsp minced fresh rosemary
- 1 Tbsp finely grated orange zest
- 2 Tbsp neutral oil
- Note* An instant read thermometer is needed to keep from overcooking and give you the perfect finish.
Add black pepper, coriander, and juniper to a small skillet and place over medium heat. Cook, shaking pan often, until lightly toasted, about 2 to 3 minutes. Remove from the heat and let cool.
Then grind in a mortar and pestle or spice grinder. Mix spices together with the salt, sugar, miso, sake, soy sauce, rosemary, and orange zest in a bowl until well combined.
Trim away any silver skin and pull off any fat pockets. Separate the butterflied roast into large, easily managed pieces along their natural muscle borders. It makes it easier to remove any silver skin and maneuver while marinating and cooking. The roasts naturally seems to want to do this anyway- you’ll end up with 2 or 3 pieces. If your roast feels like it wants to stay whole, let it do so.
Trim any silver skin from the roast pieces. If you have a meat tenderizer like a Jaccard you can make some incisions in a few spots around the pieces of meat or you can make some ½” incisions with a small knife. No need to go crazy just a few to help the marinade penetrate a little deeper.
Place the meat in a large zip lock bag or small roasting tray and rub all over with the marinade. Seal the bag, squeezing as much air out as possible, or cover the roasting tray with plastic wrap or foil and place in the fridge to marinate over night.
Place a rack in the middle of the oven and preheat to 250° F. Arrange the meat on a baking sheet, I lined mine with foil and placed a wire rack over the foil but it’s not totally necessary. Cook the meat on the middle rack until it reaches 125-130°F (for medium-rare to medium), about 1-1.5 hours. Keep a close eye on it and check often with an instant read thermometer.
Remove meat from oven and place the rack about 6 inches from the broiler. Turn on the broiler. Brush the meat with the oil and slide under the broiler. Cook until lightly browned, then flip and repeat on the other side, about a minute or so on each side.
You can also sear the meat in a large skillet over medium-high heat for a minute or so on each side if you prefer. Either way be careful not to overcook the meat and singe the crust due to the sugar in the marinade, you just want a little color.
Place meat on a cutting board, tent with foil, and allow meat to rest for at least 10 minutes before slicing. Carve into ¼” thick slices. Serve immediately. Enjoy!