Roasted Venison With Beach Plum Sauce

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1/4 cup plus 2 tablespoons vegetable oil

1/2 cup chopped thyme leaves

10 garlic cloves, minced

1/4 cup cracked black peppercorns

2 tablespoons crushed and chopped juniper berries

1 whole leg of venison (15 to 17 pounds), hip bone and shank end removed and reserved, roast tied, or one 9-pound boneless Denver leg of venison (see Note), 1/2 pound reserved for the sauce and the rest tied into 4 even-size roasts

Kosher salt

Beach Plum Sauce

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