Have been given an entire hind leg of venison, plan is to have it the morn's night. Luckily enough it is frozen at present but has been well hung. Was planning on boning it (or else it wouldn't fit in oven) Have cooked plenty venison in my time but nothing this big before. Any hints or clues? Was planning this Hugh Fearnley-Whittingstall: Roast haunch of venison | Life and style | The Guardian but am open to suggestions.