Haunch of venison

[Crusoe]

Got a whole hung leg of venison on its way today (gift from mother in law who lives on a shooting estate).

Just two of us so going to take a bit of getting though plus wife isn’t that keen on the gamey flavor (worth putting it in the food mixer and making lots of sausages and burgers?)

Some good suggestions on what to do with it would be handy.

[marctwo]

I had Venison Bolognese lastnight

[AJS-]

My tip would be to invite me around for dinner.

Lovely meat. Burgers are delicious. Steaks.

[tenex]

Red, Roe or Sika ?

Roe or Sika will only be approx 5 lbs, bone in. Two could scoff that no problem (hot and cold.)

I would bone a Red. Cut a few leg steaks off the top end and mince/stew the rest. It gets pretty 'sinewy' lower down.

[Crusoe]

Sounds liek a plan - red so a fair sized bit (told it is taking up most of the hatchback boot.) Guess it needs cooked a bit slower to make sure it stays tender, so try a few steaks from the top and then de-bone and stew the rest with maybe some burgers if there is too much.

[Crusoe]

Same as a steak and ale but swap for venison and red wine?

[tenex]

Sika is my venison of choice. I am fortunate and can get it very cheaply and select the best beast.
I treat venison exactly the same as beef. If it works with beef it will work with venison. Venison with ale, fine.
The only thing to note. If it is a well hung beast and there is fat on it, safer to trim it off. Venison fat can be very strong tasting and won't render down as per beef.