Thread: Roasting venison

@gimp Try this with a fallow shoulder: Prepare and pan brown as in your 1st post. Make knife point pockets for Garlic cloves.
Place enough 7-8mm slices of Kumera in an oven bag to cover the area the roast will take up. Place roast in bag on Kumera and tie off to form an almost total, but not quite closure.
Roast into cold oven and turn to 280c. When the oven temp light goes out time another half hour at 280 then turn the oven off and walk away.
If your oven looses heat quickly a lump of railway iron or some other thermal mass (brick) placed in the oven will help. Do this at lunch time and the roast will be superb at dinner time, Gelatinous moist meat . Mash the Kumera slices as a gravy base
The oven bag maintains 'positive pressure' and stops moisture escaping the meat.

Originally Posted by Moa Hunter

@gimp ..
Roast into cold oven and turn to 280c. When the oven temp light goes out time another half hour at 280 then turn the oven off ...

So def 280C?? That's beyond what any domestic stoves can deliver. You must mean 180?

Originally Posted by 6x47

So def 280C?? That's beyond what any domestic stoves can deliver. You must mean 180?

I have an old stove which is so good I got it completely rewired with new simmerstats etc. It cranks up to 280 c, which seems madness the first time this method is tried as it is just one click below grill ( Top element full noise ).
Trust me the method works. Rubbing the meat with oil and browning as per gimp above seals the meat to retain moisture.
If we lay bacon over the roast what does this actually do ? Bacon cannot add moisture ( water) so what is happening ? What the bacon is doing is that fat from the bacon is covering the outer surface of the roast and preventing the moisture inside escaping. Coating the meat with olive oil first is doing the same thing and with a more certain result.
If your oven cannot achieve 280 just turn it to its highest setting and add a little more time before turning the oven off.
This method was taught to me in the USA and is the way that they achieve a perfect beef roast - browned and tasty outside but still slightly pink in the centre with no blood and very moist and succulent. Forcing a roast in 2 - 21/2 hours results in dry tough meat. The high initial temp and leaving the roast to cook with heat slowly penetrating over time ( 6 hrs) gives a much better result. I ruined plenty by getting my timing wrong before I changed methods, now they are always restaurant quality.

## Make sure that the oven bag will not touch the top element when it inflates - I am writing from experience

I cook boned out front shoulder in the crockpot all the time I stuff it and roll it and then quite often put breadcrumbs on the outside cook it on low for about 4 -5 hours and it's absolutely awesome I run a wall timer & set it all up before going to work & have the roast ready bot the time it get home i have use crockpot for years & I found it always over cook stuff when you turn them on before going to work then 1 day I just clicked & tried to use a wall timer & since them i hade had really good cooking results on anything I put in there.