Leg of venison in a herb coating from the smoker

Ingredients for 6 servings:

• 1 leg of venison
• salt and pepper
• 8 tbsp olive oil and some for brushing
• 1 tbsp oregano, finely chopped
• 1 tbsp thyme, finely chopped
• 1 tbsp coriander, finely chopped
• 2 tbsp wild garlic, finely chopped
• 1 small garlic clove(s), finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 20 minutes

Trim and clean the venison leg, and rub it thoroughly with approximately 2 tablespoons of olive oil. Season with salt and pepper, wrap in cling film, and refrigerate for 2 hours. Mix together a marinade from 6 tablespoons of olive oil and the remaining spices. Place the venison leg in the smoker at 120 degrees Celsius (indirect heat). After 2 hours, rub the leg thoroughly with the marinade and return it to the smoker. Brush with olive oil every 30 minutes until an internal temperature of 70-75 degrees Celsius is reached. Remove and serve.