fieldwanderer Posted October 7, 2013 Report Share Posted October 7, 2013 I was given some Roe a few months ago and, although it was lovely meat, it was too "strong" for me I've yet to find anything shootable that I like and I'd really hoped venison would be the answer. I've been asked to thin the muntjack and roe down on one of my permissions (the roe will have to wait until I have a legal calibre rifle) and would love to try again but I really don't know where to start - are any cuts a little less "gamey" (I think that's the word I'm looking for) and any way of cooking them, recipes etc that you think would help? I think I'd rather keep it to traditional recipes than curry it. General advice would be best I suppose as I'll be after the roe one day too.... Quote Link to comment Share on other sites More sharing options...
r1steele Posted October 7, 2013 Report Share Posted October 7, 2013 Leave the venison soaking in lightly salted water over night and then replace the salted water with fresh, clean water the next day and leave for another hour or so. I don't know why but it can remove some of the gaminess. The age and sex of the animal can make a difference. I'm not a fan of offal but my father's favourite bit of roe is the liver and many others will agree. Quote Link to comment Share on other sites More sharing options...
FalconFN Posted October 7, 2013 Report Share Posted October 7, 2013 Slow cooking with other strong flavours - bacon, wine, stock etc will help. I like game but some meats are more to my liking than others, pigeon, pheasant and partridge are much more palatable to me than rabbit. Quote Link to comment Share on other sites More sharing options...
henry d Posted October 7, 2013 Report Share Posted October 7, 2013 It was shot during the rut, so will have been strong Try some that has been shot now and it will be mild and delicious (unless it has been feeding on strong flavoured herbage) Quote Link to comment Share on other sites More sharing options...
fieldwanderer Posted October 7, 2013 Author Report Share Posted October 7, 2013 Thanks guys, I doubt I'll be shooting any roe for a year or two (firearms dept not playing ball with the relevant cal.). I expect the advice above works with all venison, how does muntjac compare to roe? Quote Link to comment Share on other sites More sharing options...
bigadam Posted October 7, 2013 Report Share Posted October 7, 2013 Slow cook in coke Quote Link to comment Share on other sites More sharing options...
henry d Posted October 9, 2013 Report Share Posted October 9, 2013 I was fortunate enough to be gifted some Munty, we don`t have (many) up here, and it was very nice. Quote Link to comment Share on other sites More sharing options...
activeviii Posted October 11, 2013 Report Share Posted October 11, 2013 Dont shoot old ones, rutting ones or ones that are alarmed. then when you do shoot one, bleed it and clean gralloch, hang it 24 hours and then butcher. two top straps will be the soft meat, it does not want over cooking. burn both sides, turn once, then into a warm oven. 100c for 15-20 minutes with blackcurrents or red current jelly, black pepper and salt. Take out and allow to rest. I like it with a cheese mash or chunky chips with the juice turned into a gravy. the front legs have a good muscle that you can trim and turn into a nice stake, as does the back, but i like the back as roast, bone it out and tie with a few sprigs of rosemary in the middle, red wine, juniper berries, rosemary, black pepper and salt. I do chunks for the casseroles and a chilli with chunks for a change is rather nice. i trim heavy so end up with a lot of mince, burgers with chilli is the best, 25% pork mince, few chemicals (herbs). Im about to try something totally different, it worked fantastic with the pate so im going to try it with the burgers this time, Cranberry infused with brandy and pistachio nuts, i might swap the nuts to cashew as i have 40lb of mince to mess with. 2 fallow, 140lb and 92lb larder weight. gives a bit of meat. Quote Link to comment Share on other sites More sharing options...
fruity Posted October 11, 2013 Report Share Posted October 11, 2013 Dont shoot old ones, rutting ones or ones that are alarmed. then when you do shoot one, bleed it and clean gralloch, hang it 24 hours and then butcher. two top straps will be the soft meat, it does not want over cooking. burn both sides, turn once, then into a warm oven. 100c for 15-20 minutes with blackcurrents or red current jelly, black pepper and salt. Take out and allow to rest. I like it with a cheese mash or chunky chips with the juice turned into a gravy. the front legs have a good muscle that you can trim and turn into a nice stake, as does the back, but i like the back as roast, bone it out and tie with a few sprigs of rosemary in the middle, red wine, juniper berries, rosemary, black pepper and salt. I do chunks for the casseroles and a chilli with chunks for a change is rather nice. i trim heavy so end up with a lot of mince, burgers with chilli is the best, 25% pork mince, few chemicals (herbs). Im about to try something totally different, it worked fantastic with the pate so im going to try it with the burgers this time, Cranberry infused with brandy and pistachio nuts, i might swap the nuts to cashew as i have 40lb of mince to mess with. 2 fallow, 140lb and 92lb larder weight. gives a bit of meat. After reading that I'm starving Quote Link to comment Share on other sites More sharing options...
activeviii Posted October 11, 2013 Report Share Posted October 11, 2013 And me,lol, off of pate and crackers me thinks. Quote Link to comment Share on other sites More sharing options...
delburt0 Posted October 11, 2013 Report Share Posted October 11, 2013 (edited) Slow cook in cokewhat kind of coke I have always found venison to be really gamey however it's done in the slow cooker .. Edited October 11, 2013 by delburt0 Quote Link to comment Share on other sites More sharing options...
fruity Posted October 11, 2013 Report Share Posted October 11, 2013 And me,lol, off of pate and crackers me thinks. Pate on fresh bread toast , lovely lol Quote Link to comment Share on other sites More sharing options...
activeviii Posted October 11, 2013 Report Share Posted October 11, 2013 For got to add the shank, best thing ever. bottle of red wine, red currents, chemicals, brun in a hot pan then into a sauce pan that can go in the oven, 150c for 4 hours. mash, and greens, a shank each and a glass of the red stuff. its the best. Quote Link to comment Share on other sites More sharing options...
bigadam Posted October 11, 2013 Report Share Posted October 11, 2013 Full fat coca Cola in slow cooker Quote Link to comment Share on other sites More sharing options...
malkiserow Posted October 11, 2013 Report Share Posted October 11, 2013 Full fat coca Cola in slow cooker Let me state first...... I hate Coke I ate some ham cooked in coke and it was really really lovely. I was shocked!!!!! Quote Link to comment Share on other sites More sharing options...
bigadam Posted October 11, 2013 Report Share Posted October 11, 2013 Takes any sharp or strong flavour salt from ham gamey from hares deer. Even Canadian geese in coke taste good Quote Link to comment Share on other sites More sharing options...
mereside Posted October 12, 2013 Report Share Posted October 12, 2013 can i ask how you cooked the roe and if it was hung so we can understand what you did, my wife struggles with a game flavour and the best way way i find is not hang and to either do the roe into chops on the bone doubles if you want barnsley style or to do a haunch in the oven it goes more lamb like. muntjack is sweeter than roe and i think more delicate, atb wayne Quote Link to comment Share on other sites More sharing options...
moorvale55 Posted October 13, 2013 Report Share Posted October 13, 2013 Have a look at www.gametoeat.co.uk Quote Link to comment Share on other sites More sharing options...
malkiserow Posted October 13, 2013 Report Share Posted October 13, 2013 I hang my deer for 6 days in a chiller if my friendly butcher has room. If not, cut after 24 hours and frozen.... Not had a too strong issue with venison. Mrs only likes pheasants fresh as they taste too gamey to her if hung. Quote Link to comment Share on other sites More sharing options...
fieldwanderer Posted October 14, 2013 Author Report Share Posted October 14, 2013 I've no idea how it was treated before I got it and it was one side of ribs. I left it to my mum to sort as I didn't know where to start to be honest. All I know is it was casseroled with herbs and tomatoes. It tasted like strong liver for want of a better description. Quote Link to comment Share on other sites More sharing options...
pontbeck Posted October 14, 2013 Report Share Posted October 14, 2013 The fillet should be pan fried quickly and served pink. The haunch roasted and the shoulder and anything else casseroled. A gamey but not strong flavour if cooked well. I find it's often mind over matter when people are served game. My daughter in law and son in law love what I cook when I tell them it's chicken or beef but the mention of pheasant or venison receives a different reaction. Quote Link to comment Share on other sites More sharing options...
fieldwanderer Posted October 15, 2013 Author Report Share Posted October 15, 2013 I know what you're saying, I've never been as keen as some though I'll eat pigeon and pheasant (the latter was especially nice, I just didn't see the fascination). The roe we had though, even the old man didn't eat much of it and he's known to eat just about whatever's put in front of him. Personally, I think I'd've much preferred a roast or a steak - hopefully it won't be long until I get the chance again - though legally I'm restricted to munties (never seen a c.w.d) as I couldn't get bigger than .22-250 but have aolq with it. Quote Link to comment Share on other sites More sharing options...
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