(Thanks to Tandy Sinclair of Lavender & Lime for this delicious spoil of a recipe! See link below.)

Here’s a fantastic recipe for cooking a leg of Blesbuck. Many people say Blesbuck tastes a lot like lamb, so it works well with rosemary and thyme 🙂


  • 1 kg venison leg – I used blesbok

for the marinade

  • 500 ml red wine
  • 4 sprigs of rosemary (subsituted for Juniper berries)
  • 4 sprigs thyme
  • 2 cloves garlic, lightly crushed

For the rub

  • 1 star anise
  • 5 mls dried rosemary

for the venison

  • 5 mls ground coffee
  • salt and freshly ground black pepper to season
  • 15 mls oil
  • 15 g butter

for the gravy

  • 5 mls liquid beef stock
  • 10 g butter
  • 10 mls arrow root


for the marinade

  • Place the venison and the marinade ingredients into a large ziploc bag and leave to marinade overnight
  • At least an hour before you want to start cooking, remove the venison from the marinade and drain – reserve the marinade
  • Pat dry

for the rub

  • Use a spice grinder to grind the ingredients until fine

for the venison

  • Season well
  • Add the coffee to the rub and mix in well
  • Rub this all over the venison
  • Allow to come up to room temperature
  • Preheat the oven to 180° Celsius
  • Heat the oil and butter in a pan
  • Sear the venison on all sides
  • Place in an ovenproof dish and cook for 25 minutes resulting in a medium rare doneness
  • Allow to rest for 10 minutes before carving

for the gravy

  • As soon as you’ve taken the meat out of the marinade put it into a saucepan and simmer until reduced by half
  • Pass through a sieve and return to the pan with the stock
  • Whisk in the butter
  • Make a sludge with some of the stock and the arrow root and add to the pan
  • Cook until it’s as thick as you want it

Venison Roast With A Coffee And Star Anise Rub

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