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Roe haunch on a wood fired oven


Smokersmith
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I wanted to give this a try ... any ideas on best approach?

 

Part of me says slam it in at it's hottest and enjoy the crusty bit on the outside and the rarer meat in the middle ...

 

Part of me says leave it till the temp drops off and slow roast for several hours.

 

Any folks had any experience of this?

 

I have never done it with Venison so can't really help but I would think about studding it with some fatty bacon.

 

I do it with a leg of mutton or a big lamb leg. Butterflied out and the bone removed studded with garlic and rosemerry, after its butterflied you have some difference in the thickness the thinner end gets cooked to medium to well which means the thinker bit is still nice and pink. This normally takes 1 1/2 to 2 hours depending on the size over a medium heat but I do have it so I can move the meat up or down on my tripod if I need to.

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Are you doing this on a spit roaster ? If so yes, good idea to have enough heat to seal the deal quickly to keep the flavours and juices in. I would certainly debone and roll and roll in a layer of stuffing(mixed herb with chopped fat bacon or pork belly) string it up well and tie on some smoked bacon slices if you can. Mix up a quantity of 'baste' liquid , some oil and beer is a good start. and a mop to slosh it on at intervals. If using wood then get it to a nice orange grey glow with little smoke and to maintain the heat you can throw on some large chunks of charcoal as required. It needs to be cooked through, so a meat thermometer is essential in my view for this. Stick it in every now and then to check the internal temp., most of these gadgets have recommended meat temps marked on .. rare beef, medium etc etc including chicken , turkey, lamb, ham if like the one I have. Don't be afraid to wrap it in three layers of foil should it look like drying out. Seal it well.

I'm a low and slow person with meat because when I do it that way, it is always tender and there is never any left when friends leave :yes:

Edited by Walker570
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Hah. In that case you should be able to move the meat around to control the heat being put on it. I eat occasionally in an establishment in Slovenia where they have a traditional wood fired oven and they cook everything in it including suckling pig. They just move the meat around to known positions for different heat intensity. So I suggest you still use my system. I use the system in a large hot smoker I made from a 45g drum, for trout, salmon, venison, brisket .. even vegetables wrapped in foil with butter and herbs. That is fired by charcoal and wood for the smoke. A 2lb rainbow takes 20 minutes where a 5lb brisket will sit in there for 6 to 8 hours.

Edited by Walker570
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