Enormous venison haunch - how to cook?

[w1bbles]

We have been given a HUGE haunch of venison - it's a 2 handed lift! It's from a c.10 year old stag. We're never going to find the occasion to eat it in one go and even if we had a huge party post-lockdown the risk is that because of its age it will be tough.

So - my plan is to roast it, carve it, make up a great gravy and then freeze it cooked in foil trays with the gravy so we can pop them out of the freezer as we want them.

Can anyone help with cooking techniques please? It weighs 12kg.

My outline plan - marinate it in a suitable container for a few days with whatever marinade brew I can google. Then roast at a relatively low temperature, cool and carve.

But I am open to all suggestions!

[i4got]

First thing I'd check is whether the person who gave it to you has got their car in the bodyshop.

[Jer_1974]

Why not chop it up and freeze into portions raw for slow cooked stew.

[Bill]

Jer_1974 said:

Why not chop it up and freeze into portions raw for slow cooked stew.

That's 24 stews imo.

[w1bbles]

Jer_1974 said:

Why not chop it up and freeze into portions raw for slow cooked stew.

I did think about that but I quite fancy doing as much processing as I can in one go!

[oddman]

If it's a big old stag it's probably best for stewing

[ATG]

I doubt you'll be changing it much by freezing, so for the sake of convenience and to give yourself a bit more flexibility about how you eventually consume it, I'd be freezing most of it raw. Trying a really slow low roast on some of it now sounds like a good experiment just to explore your options. I expect I'd stew a load of it now too in a simple lacquer then divvy it up into splats to freeze with the intent of being able to choose the herbs, spices and whatever at a later stage, rather than condemn myself to 50kg of walnut and port venison stew for the foreseeable future.

[ReverendCounter]

w1bbles said:

My outline plan - marinate it in a suitable container for a few days

You mean the bath?

[anonymous-user]

I can’t help thinking this is going to be a massive disappointment.

[cheddar]

ATG said:

Try a really slow low roast.

Around 7 to 10 days at 150 Fahrenheit......

[hiccy18]

Must admit if someone handed me a 12KG slab of meat I'd be helluva curious about cooking it in a oner; spit roast I say, basting with lashes of melted butter.

However, fantasy firepit unavailable, cutting into as many good 1-2KG roasts as you can get and dicing and stewing the offcuts would be a good option surely?

[andy43]

PICS!

[w1bbles]

Thanks for the suggestions... I'm considering the half roast/half stew option. My O/H is heading out this AM so she's off to buy some nasty red wine boxes so we can start the whole marinade experiment. Pics will follow! I may have to resort to power tools to cut it down a bit so that could provide some entertainment.

[mickyh7]

I've eaten a lot of this big stuff when I was younger.
Lived in the Grampions for a few years.
Be really careful or it will be tough as boots.
Low heat, covered for a long time.
If your going to stew it.
Let it hang for a while.
You want it a bit 'High.
Good Luck.

[mickyh7]

Just an afterthought after reading your last post.
Why on earth would you cook with wine too 'Nasty' to drink?
Use somthing half decent.

[w1bbles]

mickyh7 said:

Just an afterthought after reading your last post.
Why on earth would you cook with wine too 'Nasty' to drink?
Use somthing half decent.

Because of the volume!

[andy43]

w1bbles said:

mickyh7 said:

Just an afterthought after reading your last post.
Why on earth would you cook with wine too 'Nasty' to drink?
Use somthing half decent.

Because of the volume!

Chainsaw, bath, and a 250 litre drum of House red. I'm in!

[mickyh7]

w1bbles said:

mickyh7 said:

Just an afterthought after reading your last post.
Why on earth would you cook with wine too 'Nasty' to drink?
Use somthing half decent.

Because of the volume!

So you'll end up with 'Volumes of nasty Sauce, Liquer and Marinated Meat.
False economy surely.
As already said freeze into Small Raw Portions.
Then you are in charge of it!

[sherman]

You shouldnt need power tools to cut it down.
I would part it out and sttip out the bones. Keep the bones abd boil them up for stock to make soup too.
As for boxes of wine you can get some half decent stuff just because its in a box doesnt mean its bad its just a larger volume. If you woulddnt drink you shouldnt cook with it. It

[snowman99]

I remember a Heston program where he made a 12 bird roast or something. The problem was by the time the middle was cooked the a lot of meat outside the very centre was ruined through over cooking.
A slow cook of 12 kg will take too long - I saw some people on YouTube slow cook a brisket in a water bath for 30 days - the meat or fat was on the verge of rotting at the end. It wasn’t safe to eat.

I think you need to chop it up.