Thread: Roast venison.

Pre heat oven to 220c

Small roast from one of the largest muscle groups in the hind quarter of a yearling red hind.
Trimmed and squared up.




Stabbed into center with very pointy and slender knife.

Couple of skinned cloves of garlic and some whole pepper corns poked up hole.
Rubbed all over with oil salt and pepper.
Good heavy cast iron fry pan with 4-5mm of oil heated till smoking and about to burst into flame.
Properly sear all outside of roast.
Will take about a minute on each bit if done right and depending on shape you may have to hold with tongs to get it all.

Into the pre heated (220c) oven touch of oil shut door and turn down to 150c .
40min to 60min depending on size(this one was 40)
Pull it out and rest 5min minimum.(the meat that is but you can rest with a beer too)

Now you can slice.
If it was a nice young animal in good condition and you didn't stuff it up somehow(by cooking it too long usually) it will look something like this and be beautifully moist and melt in your mouth tender.



Enjoy.

I like it juicy bro but both photos look raw???
Sounds fn good so show us the finished goods

The top looks raw and bottom cooked to me

Originally Posted by Gibo

I like it juicy bro but both photos look raw???
Sounds fn good so show us the finished goods

Technical error in the pics lol fixed now.

I did the same the other weekend Cam but chucked a few cm of water in the bottom of the roasting dish. Veges came out awesome too (orange kumera didn't need the extra water though!)

Originally Posted by veitnamcam

Technical error in the pics lol fixed now.

Thats better

I had thai. Asked for thai x2 hot. Meh they cannot break me but was nice .

Originally Posted by Dougie

I did the same the other weekend Cam but chucked a few cm of water in the bottom of the roasting dish. Veges came out awesome too (orange kumera didn't need the extra water though!)

Yep water or better yet beer is good for bigger bits with bone in(read whole quarter) or those oven bags you do chicken in are good also.

This one being basicly unsliced prime steak needed nothing once seared because it could cook so fast with no bone in.

Originally Posted by Gibo

Thats better

I had thai. Asked for thai x2 hot. Meh they cannot break me but was nice .

I had toast. So far it's the only thing I have kept down today

Originally Posted by Dougie

I had toast. So far it's the only thing I have kept down today

Too many whikies last night? Early bday sufferance aye

Yeah I think that mixed with a bug - I don't normally get hang overs. Other half was sick last week with what seems like the same thing. Not happy He's not even here to look after me! Blerghhhhhh I'm off to bed

Chew some garlic and youll be right

Im having a few of my mates home brew whisky.
Its pretty rough lol. Its basicly a concentrate 80 percent. Needless to say its watered down with ice....lots and lots of ice !

Bugger ! Get well in time for your celebrations Dougie.
On the subject of Venison, I managed to find some Juniper berrys in a gourmet store in Gate pa recently. Cant wait to get some meat to experiment on with them.
Slight aside...anyone in Tauranga who likes meaty things should get along to the new German butcher shop in Gate pa mall, next to Columbus coffee. Yummyyyyyyyy morsels

Originally Posted by veitnamcam

Im having a few of my mates home brew whisky.
Its pretty rough lol. Its basicly a concentrate 80 percent. Needless to say its watered down with ice....lots and lots of ice !

You will know youve had too much when you mix it with salt ice

Originally Posted by Pengy

Bugger ! Get well in time for your celebrations Dougie.
On the subject of Venison, I managed to find some Juniper berrys in a gourmet store in Gate pa recently. Cant wait to get some meat to experiment on with them.
Slight aside...anyone in Tauranga who likes meaty things should get along to the new German butcher shop in Gate pa mall, next to Columbus coffee. Yummyyyyyyyy morsels

What is this place? What are they selling? Why did I not know? Where am I?