Venison

Recipes, Cooking tips and maybe some 'Home Made' secrets !
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chookmike
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Venison

Post by chookmike »

We have bought a rolled shoulder of venison for Xmas lunch - not sure why now! Any do's or dont's from all you foodies out there?

We don't want a casserole really and red wine is a no-no due to Rebecca's migraine

How does it roast?

Or slow cook?

Cheers

Mike
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KarenE
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Re: Venison

Post by KarenE »

Hi Mike

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.

http://www.bbcgoodfood.com/recipes/1935 ... ed-venison

http://mattsbread.wordpress.com/recipes ... f-venison/

http://www.jamieoliver.com/recipes/game ... o-celeriac

They do seem to use red wine but |I daresay you could just leave out or substitute for a bit of ale?

Enjoy!
Karen
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chookmike
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Re: Venison

Post by chookmike »

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!

Merry Christmas Karen and all the laners

Mike
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manda
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Re: Venison

Post by manda »

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 !! :-D
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(¸.✰´¨(¸.✰ Manda

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