Thread: Roasting venison

Excellent cooking tips as always @gimp.

A way round the risk of a large red deer rump ending up too dry that was very successful for me was to use the Instant Pot pressure cooker. I browned / sealed it first all round with the sauté function, then pressure cooked it for an hour in about 5mm of merlot / cab sav blend with an oxo cube. Then I chucked it in a hot oven for a short while to properly brown the outside, followed by a long rest sealed in foil. Came up perfect medium rare, tender as. Much bigger bit of meat than gimp’s and something I’ve had bother with in the past using traditional techniques, getting it to cook through without the outer meat becoming dry and tough.