Subbing venison leg for leg of lamb recipe

Steven_Eiden_290781

i was wondering if I could use a venison leg in place of a lamb leg for the leg of lamb recipe. Would I need to add more mustard or alter the temperature? Or would this not be recommended?

wolfiegirl

I would think you could sub the venison for the lamb. The issue is dealing with the lean quality of the venison that you don't have with a nice fat-covered leg of lamb. If it were me, I would consider larding the leg of venison with strips of pork fat. You don't hear too much any more about the rather old-school technique of larding but it works and, IMHO, would be worth the effort. As far as cooking (I'm assuming you're talking about sous vide as in the leg of lamb recipe), I think it's good to go as is. You might want to consider the flavorings you use (as Grant uses mustard, etc) and check your personal palate to see if you want to stick with those or use something different. That would be completely your choice. All that being said, I say GO FOR IT!!

Wee tiny video about larding.... https://www.youtube.com/watch?v=YR_scr9al3o

OH....I'd like to hear how it turns out for you!!