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1
In a small bowl, combine 1/4 cup of the oil with the thyme, garlic, cracked peppercorns, and juniper berries.
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2
Set the bone-in roast on a rack in a large roasting pan; alternatively, set the boneless roasts on a rimmed baking sheet, leaving as much room between them as possible.
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3
Rub with the seasoning mixture, coating the roasts completely.
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4
Cover with plastic wrap and refrigerate overnight.
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5
Bring the meat to room temperature before proceeding.
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6
Preheat the oven to 350.
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7
Rub the meat with the remaining 2 tablespoons of oil and season with salt.
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8
Roast the venison in the center of the oven for 1 hour.
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9
Turn the roast, baste with the pan juices and roast for 1 hour longer.
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10
Turn the roast once more and cook for about 20 minutes longer for medium-rare, or until an instant-read thermometer inserted in the thickest part of the meat registers 125.
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11
Let rest for 20 minutes before carving.
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12
Preheat the oven to 500.
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13
Rub the meat with the remaining 2 tablespoons of oil and season with salt.
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14
Roast the meat in the upper third of the oven for 25 to 30 minutes for medium rare or until an instant-read thermometer inserted in the thickest part of each roast registers 125.
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15
Let rest for 10 minutes before carving.
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16
To serve, untie the roasts.
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17
Stand the bone-in roast on a large carving board with the shank end facing up.
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18
Carve slices from the side, slicing the meat straight down to the bone; slicing against the grain produces a more tender piece of meat.
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19
Carve the boneless roasts into 1/4-thick slices.
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20
Serve at once with the Beach Plum Sauce.
