I've never cooked it myself (eaten it, lovely rich meat) but here are a few links which might be worth a look? It seems like it needs slow cooking, marinading is good to tenderise a bit.
They do seem to use red wine but |I daresay you could just leave out or substitute for a bit of ale?
Enjoy!
Karen Alpha chick to: Smudge, Matisse and Bluebell
Chief servant to Marley the cat
Remembering Weeps, Rexie, Sage, Cassie, Toffee, Captain Gabby, Commander Nugget, Ronnie, Juno, Special Poetry and Reading Casper, Tigger, Tophenanall Rembrandt, Chestnut, Tiddly, Willow, Mango, Coco, Dorian Grey and Pokey.
Also my lost furries Charlie and Jasper
Thanks Karen, I have read all that, only to be advised that all was planned and that all I have to do is roast potatoes (I do make a fine roast potato if the raw ingredient is quality. Got to be King Edward in my view) I shall roast lots in case the venison goes up the creek. Bubble and Squeak for Boxing day breakfast with the left-overs and an egg on top if the ladies at the top of the garden are in form. And some ale!
Mike...we eat quite a lit of venison and all I would say is don't cook it past medium ...we sear it then oven roast at 180 deg at 15 minutes per lb.If it gets too well done because it's got little fat it dries out and it gets a metallic taste ... Oh and plenty of time to relax because that really does make a huge difference. It'll be lovely !!
¸.•´¸.•*´¨) ¸.•*¨)✰
(¸.✰´¨(¸.✰ Manda
Living our version of the Good Life with 1 dog (who feels like we're living with 4!), 1 cats, a few sheep and 11 chooks. Don't get your knickers in a knot..it solves nothing ~ just makes you walk funny