leadbreakfast Posted January 21, 2011 Report Share Posted January 21, 2011 I have a big leg of venison and wounded if anybody could tell me the best way to cook it. cheers lead Quote Link to comment Share on other sites More sharing options...
henry d Posted January 22, 2011 Report Share Posted January 22, 2011 Front or hind leg, Roe/Fallow/Munty/Red ? Either cut into steaks or roast whole. If you roast it either leave the bone in or bone out and stuff. Quote Link to comment Share on other sites More sharing options...
chefy Posted January 22, 2011 Report Share Posted January 22, 2011 nice slow cooked pot roasted with winter veg Quote Link to comment Share on other sites More sharing options...
claylady Posted January 29, 2011 Report Share Posted January 29, 2011 If you mix flour and water as a paste cover the leg and cook in oven. This seals in all the flavour and it cooks in its own juices. High heat to set the flour and water than slowly to cook the meat.Break off the flour when ready. Quote Link to comment Share on other sites More sharing options...
Alanl50 Posted January 29, 2011 Report Share Posted January 29, 2011 Hi As the flavour of venison does not need any enhancement I just crush one clove of garlic rubbing over the meat I wrap the meat in tinfoil lightly oil the foil to avoid sticking splash of wine your choice salt for seasoning and put in preheated oven at 180c for 20 min per lbs plus 20 to 30 mins to finish you can uncover the meat for the last 10 mins if you want, once removed from the oven leave to rest. enjoy! Alan Quote Link to comment Share on other sites More sharing options...
Mungler Posted January 29, 2011 Report Share Posted January 29, 2011 As above, roast it and serve with red current jelly. Quote Link to comment Share on other sites More sharing options...
berties Posted April 15, 2011 Report Share Posted April 15, 2011 Bone it out and stuff it and tie back up ,and pot roast slowly or bone out,separate out the muscle groups and trim each one of the sinew and cut into medallions and you can rub with different herbs as required and flash fry,some times the medallions more convenient than a large joint Quote Link to comment Share on other sites More sharing options...
humperdingle Posted April 15, 2011 Report Share Posted April 15, 2011 Bone out,separate out the muscle groups and trim each one of the sinew and cut into medallions and you can rub with different herbs as required and flash fry,some times the medallions more convenient than a large joint That's what I do. Usually remove the two most tender muscles (can't remember their names!), slice them into individual steaks for frying, and then the rest gets cubed for a nice goulash. Quote Link to comment Share on other sites More sharing options...
shaun4860 Posted April 29, 2011 Report Share Posted April 29, 2011 just seen this thread... how easy is it to bone one out? and what would i need? shaun Quote Link to comment Share on other sites More sharing options...
highseas Posted April 29, 2011 Report Share Posted April 29, 2011 just seen this thread... how easy is it to bone one out? and what would i need? shaun two methods tunnel boneing and open boneing the letter is easer but the former is better looking, take the shank off at the nee, then lay the leg with the outside on the table so the thigh side is faceing you run you knife down the inside of the leg bonebut only as deep as the bottom of the bone, then cut all the meat from aroud the bone so it is white, the leg should look unrolled if you will, but bone less, if you have the pelvick/chump bone in still then take that out first this is a tricky one if you dont know what your doing Quote Link to comment Share on other sites More sharing options...
bennyblanco Posted April 30, 2011 Report Share Posted April 30, 2011 I cooked my 1st last week, cut it into steaks and marinated overnight in olive oil, garlic and rosemary. It was then cooked to medium-rare on the BBQ and rested for a while. I honestly think it was the nicest thing I have ever tasted Quote Link to comment Share on other sites More sharing options...
Beardo Posted May 1, 2011 Report Share Posted May 1, 2011 after watching a very good BDS DVD recently i've started splitting the haunch down into the individual muscles and removing all the sinew - you then get some lovely smaller joints which suit a smaller dinner very nicely Quote Link to comment Share on other sites More sharing options...
Archie-fox Posted May 2, 2011 Report Share Posted May 2, 2011 to be honest i just make a simple roast from venison joints i cook it as i would a leg of lamb...or joint of beef maybe a splash of red wine and a clove or two of garlic and all the winter veg.. in my oppinion keep it simple and enjoy the flavor.. Quote Link to comment Share on other sites More sharing options...
John_R Posted May 2, 2011 Report Share Posted May 2, 2011 after watching a very good BDS DVD recently i've started splitting the haunch down into the individual muscles and removing all the sinew - you then get some lovely smaller joints which suit a smaller dinner very nicely I like to leave Muntjac haunches whole on the bone, but larger ones break down really nicely. There is a set of three videos on Youtube on Roe Deer Butchery, done by a butcher in the North of England somewhere, very useful at showing how to deal with a carcass. Quote Link to comment Share on other sites More sharing options...
Beardo Posted May 2, 2011 Report Share Posted May 2, 2011 Yeah the last one I processed was a roe, they make perfect little joints Quote Link to comment Share on other sites More sharing options...
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