Thread: Roast Front Wheels

When dealing with the small fallow a couple of weeks ago I couldn't be buggered boning out the front shoulder/upper legs so chucked them in the freezer. This was done in the knowledge that many people have said to me you don't roast deer! Anyway, there were a couple of lamb flaps in the freezer from the lamb I butchered about two years ago, and thought they could be used to add a bit of fat and moisture. So after defrosting the meat was tossed into a big floured and seasoned roasting bag then into the oven for a few hours. The smells in the kitchen weren't too bad, ...

Out of the oven.




Onto the plate with fresh veg and baked spuds.




Saved a plate for ya' Dundee, ... unfortunately TR beat you to it.




As an aside; does anyone know how to get bite marks out of an oven door? I think we need to get a muzzle for TimeRider!

Nice.

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Where was the invite GM? That looks as though it was the business.

I chop up a 'mirepoix' - that is rough-cut carrots/onions/celery - and either do the venison in a bag with the vegies, or a roast pot with tight-fitting lid. some extra fatty stuff is a good idea too - even bacon fat.

You'll get nice moist meat every time.

the vegies will come out quite munted - I tend to strain off the jus for my gravy, put them to one side to cool for the dogs and do a fresh load of vegies for the troops.

Originally Posted by Rushy

Where was the invite GM? That looks as though it was the business.

I got TR to post it to you. Said she'd drop it in the post box on the way home from school, today, maybe.

Originally Posted by SiB

I chop up a 'mirepoix' - that is rough-cut carrots/onions/celery - and either do the venison in a bag with the vegies, or a roast pot with tight-fitting lid. some extra fatty stuff is a good idea too - even bacon fat.

You'll get nice moist meat every time.

the vegies will come out quite munted - I tend to strain off the jus for my gravy, put them to one side to cool for the dogs and do a fresh load of vegies for the troops.

Google translate doesn't seem to work. I think some of those terms more belong north of the Bombay Hills.

Yeah, I quite often throw diced fatty bacon in anything likely to be a bit dry, even game casseroles to add that nice smokiness as well. Any excess liquid at the end is put aside for some winter vegetable soups (with added meat), the type you eat with a knife and fork. The Mrs is about the only one that likes a bit of gravy as everything tends to be pretty moist as is.

at least you didn't mention putting "Sauce Whattees" on it.

nothing wrong with kitchen French. If it's good enough on 'Allo Allo' it's good enough for us southlanders!

Originally Posted by SiB

at least you didn't mention putting "Sauce Whattees" on it.

nothing wrong with kitchen French. If it's good enough on 'Allo Allo' it's good enough for us southlanders!

I don't use French in the kitchen, enough trouble with English. I don't even use French. Yup, only use the stuff you queeze out of a bottle on bangers at dinner time.

just an empty plate for me how thoughtful

That does look nice GM

I am trying to drop a few Kgs for the roar and posts like this don't make it easy. Think I put on 1kg the first time I read it

And veni casserole for dinner tonight.

Losing weight is sooooo fricking easy its not funny. Trying to get fat is hard.

Originally Posted by Toby

Losing weight is sooooo fricking easy its not funny. Trying to get fat is hard.

Yep.

Originally Posted by Toby

Losing weight is sooooo fricking easy its not funny. Trying to get fat is hard.

+2

I have a dog with that problem but he burns so much energy at 50km/hour I think Dougie can back me up he's Bolt!!