Directions
Step 1
In a small skillet over medium-high warmth, toast the fennel seeds till aromatic, about 2 minutes. Switch to a mortar or spice grinder. To the empty skillet, add the chiles and toast, turning often, till aromatic and darkened barely, about 2 minutes. Flip off the warmth. When cool sufficient to deal with, seed and coarsely chop the chiles, then add to the mortar or grinder together with the chile flakes. Grind to a rough powder. Switch to a small bowl and stir within the salt, rosemary, orange zest, lemon zest, and garlic.
Step 2
Rub the leg throughout with the spice combination, then wrap in plastic and refrigerate for two–3 days, turning midway by means of curing.
Step 3
One hour earlier than roasting, switch the leg to a big roasting pan and put aside at room temperature. Place a rack within the decrease third of the oven and preheat to 300°F. Bake till calmly browned and an instant-read thermometer inserted into the thickest a part of the leg reads 130°F, 3–4 hours. Take away from the oven and put aside for 1 hour.
Step 4
Flip the oven to 500°F and proceed roasting the venison, rotating the pan each quarter-hour, till crisped and cooked (130°F for medium-rare, 135°F for medium), 20–35 minutes. Relaxation at room temperature for quarter-hour earlier than carving and serving.
