Haunch of Venison
Discussion
Morning all! I've just found myself one of these. Not been hung and only a couple of days since it met it's demise.
Thinking of slow cooker tomorrow, any tips? First thought, sear first and into the slow cooker with onion, carrots, garlic rosemary and a can of Potts' beef stock but any tips more than welcome. I've also got a nice bag of mince but I'll use that for a jailhouse chilli.
Thinking of slow cooker tomorrow, any tips? First thought, sear first and into the slow cooker with onion, carrots, garlic rosemary and a can of Potts' beef stock but any tips more than welcome. I've also got a nice bag of mince but I'll use that for a jailhouse chilli.
Any idea what species or age it is?
How confident are you in re roasting? If you are bold and the joint is small you can get away with a slathering of oil, salt and pepper and then about 20 minutes in a very hot oven then either turn heat off or down to 160 depending on how your oven cools. You're shooting for an internal temperature of no more than 50C before resting. Don't be scared - you can eat this raw as carpaccio so overdoing it is a far greater problem than underdoing. There'll be a spectrum of meat from well done to almost raw form outside to in. I really like the nugget of sushi like meat in the middle.
A really big haunch from a red or fallow deer will roast more unevenly hence the advice to bard it with bacon. It's more tricky and a gentler pot roast as you suggest will still be great.
The mince is really good stuff. I remember a mate's wife cooked a lasagne for our boxing day shoot with roe mince and it was magnificent. She told me that it had very good glug of red wine in the sauce as well as the tomatoes.
The advice to test sear a small piece is good but be aware that the meat from the butt end will be more tender than the knee end.
You don't need to go ridiculous with sauces. Good stock, wine and redcurrant jelly are your friends. Reducing this in the roasting tin whilst the meat rests and whisking in a load of butter at the end to add shine and richness.
Your favourite red wine.
How confident are you in re roasting? If you are bold and the joint is small you can get away with a slathering of oil, salt and pepper and then about 20 minutes in a very hot oven then either turn heat off or down to 160 depending on how your oven cools. You're shooting for an internal temperature of no more than 50C before resting. Don't be scared - you can eat this raw as carpaccio so overdoing it is a far greater problem than underdoing. There'll be a spectrum of meat from well done to almost raw form outside to in. I really like the nugget of sushi like meat in the middle.
A really big haunch from a red or fallow deer will roast more unevenly hence the advice to bard it with bacon. It's more tricky and a gentler pot roast as you suggest will still be great.
The mince is really good stuff. I remember a mate's wife cooked a lasagne for our boxing day shoot with roe mince and it was magnificent. She told me that it had very good glug of red wine in the sauce as well as the tomatoes.
The advice to test sear a small piece is good but be aware that the meat from the butt end will be more tender than the knee end.
You don't need to go ridiculous with sauces. Good stock, wine and redcurrant jelly are your friends. Reducing this in the roasting tin whilst the meat rests and whisking in a load of butter at the end to add shine and richness.
Your favourite red wine.
oddman said:
Any idea what species or age it is?
How confident are you in re roasting? If you are bold and the joint is small you can get away with a slathering of oil, salt and pepper and then about 20 minutes in a very hot oven then either turn heat off or down to 160 depending on how your oven cools. You're shooting for an internal temperature of no more than 50C before resting. Don't be scared - you can eat this raw as carpaccio so overdoing it is a far greater problem than underdoing. There'll be a spectrum of meat from well done to almost raw form outside to in. I really like the nugget of sushi like meat in the middle.
A really big haunch from a red or fallow deer will roast more unevenly hence the advice to bard it with bacon. It's more tricky and a gentler pot roast as you suggest will still be great.
The mince is really good stuff. I remember a mate's wife cooked a lasagne for our boxing day shoot with roe mince and it was magnificent. She told me that it had very good glug of red wine in the sauce as well as the tomatoes.
The advice to test sear a small piece is good but be aware that the meat from the butt end will be more tender than the knee end.
You don't need to go ridiculous with sauces. Good stock, wine and redcurrant jelly are your friends. Reducing this in the roasting tin whilst the meat rests and whisking in a load of butter at the end to add shine and richness.
Your favourite red wine.
I'll have that with a nice bottle of Amarone please How confident are you in re roasting? If you are bold and the joint is small you can get away with a slathering of oil, salt and pepper and then about 20 minutes in a very hot oven then either turn heat off or down to 160 depending on how your oven cools. You're shooting for an internal temperature of no more than 50C before resting. Don't be scared - you can eat this raw as carpaccio so overdoing it is a far greater problem than underdoing. There'll be a spectrum of meat from well done to almost raw form outside to in. I really like the nugget of sushi like meat in the middle.
A really big haunch from a red or fallow deer will roast more unevenly hence the advice to bard it with bacon. It's more tricky and a gentler pot roast as you suggest will still be great.
The mince is really good stuff. I remember a mate's wife cooked a lasagne for our boxing day shoot with roe mince and it was magnificent. She told me that it had very good glug of red wine in the sauce as well as the tomatoes.
The advice to test sear a small piece is good but be aware that the meat from the butt end will be more tender than the knee end.
You don't need to go ridiculous with sauces. Good stock, wine and redcurrant jelly are your friends. Reducing this in the roasting tin whilst the meat rests and whisking in a load of butter at the end to add shine and richness.
Your favourite red wine.
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