stokie Posted May 29, 2011 Report Share Posted May 29, 2011 I boned out the rear leg of muntjac and pot roast it with about half a bottle of red wine. Salt and pepper for seasoning. Served with roast tatties and curly kale For pudding apple crumble with oats mixed with the crumble and lashings of custard ......... Life doesn't get better Quote Link to comment Share on other sites More sharing options...
stokie Posted May 29, 2011 Author Report Share Posted May 29, 2011 (edited) Don't you just hate predictive text Venison Edited May 29, 2011 by Cranfield I altered it for you. Quote Link to comment Share on other sites More sharing options...
Beardo Posted May 30, 2011 Report Share Posted May 30, 2011 Can't beat it Quote Link to comment Share on other sites More sharing options...
John_R Posted May 30, 2011 Report Share Posted May 30, 2011 I did almost the same with a haunch from my first CWD. Being that bit bigger than a Muntjac I took off one of the muscles, and rolled the rest into a lovely pot roast. Quote Link to comment Share on other sites More sharing options...
silpig5 Posted May 30, 2011 Report Share Posted May 30, 2011 as a guide , oven or slow cooker , and how long and what heat . ?? lots of questions i know , but ive got a dribble on thinking about next saturdays tea ! adi Quote Link to comment Share on other sites More sharing options...
al4x Posted May 31, 2011 Report Share Posted May 31, 2011 get a meat thermometer takes the guess work out of it, trick it to have it rare but not raw for the best flavour Quote Link to comment Share on other sites More sharing options...
John_R Posted May 31, 2011 Report Share Posted May 31, 2011 as a guide , oven or slow cooker , and how long and what heat . ?? lots of questions i know , but ive got a dribble on thinking about next saturdays tea ! adi How big a joint, and are you wanting pot roast or normal roast? Quote Link to comment Share on other sites More sharing options...
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