Venison Dishes
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How to Roast Venison |
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Posted by Administrator (admin) on May 21 2008 at 8:30 AM |
Venison Dishes >> |
Some general tips and advice on getting the best from your Venison Roasting Joints.
There are basically two methods - fast or slow! You
can roast venison on a high oven temperature, at speed, if you like it
rare, medium rare or just no longer pink.... but it must be with speed
so that the venison has no chance to dry out. Prolonged cooking at a
great heat will cause any meat to harden, and because this is a low fat
meat it would dry out very badly. If slow roasting, this is best done
when the joint is still on the bone, as it stays more succulent. This
method will also produce a marvellous gravy. Make sure you "lard" the
joint to protect it - a good quick method is to stab the joint all over
and press a knob of butter or lard or margarine into the holes as you
go. You could also introduce herbs and garlic at this point, and
remember the joint is not marbled with fat so this is necessary. Best practice is to brown the joint, then roast it and then rest it ... do not miss out a stage!! FAST ROASTING
Not necessary to lard this joint, unless the joint is large i.e. over 3.5kg. Brown
the joint by rolling around in hot oil in a frying pan until brown on
all sides. Lift the joint into a roasting tin, pour juices and
remaining oil over and season (freshly milled black pepper, crushed
juniper berries, small sprinkling of salt). You can baste with perhaps
a small amount of wine, beer or orange juice to compensate for the lack
of juices. Don't over do it though or the joint will stew. General
guidelines for fast cooking times are a very hot oven, 230 degrees C,
(450 F) and about 20 mins/kg for rare venison, 30 - 40 mins/ kg for
medium rare. Always allow a little resting time for more cooking, so
undercook !! If using a meat thermometer use the beef temperatures as a
guide. SLOW ROASTING TIMES
Allow about 85 mins / kg for
slow roasting, and cover the tin with foil or a lid. The temperature
should be about 170 degrees C (325 F). The times can be reduced for
larger joints, to perhaps 65 mins / kg for 3kg and above. Use the same
basting liquid as described above, but remember the joint will lose
juices into the pan and will require basting. The more often you baste, the better the gravy and more juicy the venison will be. You do not need to rest slow roasted venison. (If in doubt, divide kg cooking times by two for weight in pounds)
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