Thunderbird Posted April 14, 2011 Report Share Posted April 14, 2011 I picked up a small venison haunch the other day and was looking for a cooking time/weight calculation for medium rare. I've never cooked venison haunch before so all ideas and tips appreciated. Thanks guys. Quote Link to comment Share on other sites More sharing options...
John_R Posted April 14, 2011 Report Share Posted April 14, 2011 How small, and bone in or out? I have done a Muntjac haunch (bone in), and a Chinese Water Deer haunch (boned and rolled) and for both it was 25 mins at Gas 7, then another 20 at Gas 5, then wrapped in foil and rested for 15 mins or so. Came out very pink in the middle. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted April 14, 2011 Author Report Share Posted April 14, 2011 Hi John, it's just under a kilo and is boned. Quote Link to comment Share on other sites More sharing options...
John_R Posted April 14, 2011 Report Share Posted April 14, 2011 Then the timings I mentioned should be about right, you might want another five to 10 mins at Gas 5 given that you want medium rare. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted April 14, 2011 Author Report Share Posted April 14, 2011 Cheers John. Quote Link to comment Share on other sites More sharing options...
John_R Posted April 14, 2011 Report Share Posted April 14, 2011 I should have mentioned I like to take it out of the fridge an hour or more before cooking. Sometimes I rub olive oil and herbs into it, or perhaps lie streaky bacon on top as well. The venison will be very lean. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted April 14, 2011 Author Report Share Posted April 14, 2011 I always get beef (all red meat) to room temp before cooking. Yes it is lean isn't it? The steak I usually buy is rib-eye with as much marbling as possible. The opposite for venison it seems. Our local farm shop does lovely venison loin, steaks and cuts. It really is a gorgeous meat. Quote Link to comment Share on other sites More sharing options...
John_R Posted April 14, 2011 Report Share Posted April 14, 2011 Well I hope it goes well after all this, you'll be mad at me if it isn't! Venison is my favourite red meat, one drawer of the freezer is full of it as I had a few successful stalks in a row. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted April 14, 2011 Author Report Share Posted April 14, 2011 Nice. Shooting one is on my list. Quote Link to comment Share on other sites More sharing options...
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