Thread: Venison leg cut - what to do with it?

I have a cut from the leg of a red hind. I’ve minced or diced cuts like this before, but would like to cook it whole. It’s quite thick. Bad idea? Any suggestions? Thanks.

Which cut?

Seal it on a grill then low Slow roast in a dutch oven at about 160c with your favorite herbs an spices till its fork tender, I have put a little pork fat on the top in the past to help keep, it from drying out.
Definitely keep it covered and don't be impatient I could take 4-6 hours depending how big it is

thread bacon..the fattier the better...through the thickest part to help moisten it up....larding is similar, bacon is easy. Iv tried roasting vennison a few times but yeah nah.casserole does it for me. like what dannyb is suggsting but would definately ad larding or bacon.

Originally Posted by Micky Duck

thread bacon..the fattier the better...through the thickest part to help moisten it up....larding is similar, bacon is easy. Iv tried roasting vennison a few times but yeah nah.casserole does it for me. like what dannyb is suggsting but would definately ad larding or bacon.

You can "stitch" bacon rinds through in a criss Cross pattern works bloody well, otherwise just a bit of pig skin crackling on top does the same job

Originally Posted by dannyb

Seal it on a grill then low Slow roast in a dutch oven at about 160c with your favorite herbs an spices till its fork tender, I have put a little pork fat on the top in the past to help keep, it from drying out.
Definitely keep it covered and don't be impatient I could take 4-6 hours depending how big it is

Something like this ……….
4-5 hours in the dutch oven, inside the pizza oven. Put a bottle of home brew honey mead in for good measure. Make sure you cut the end off the bone to let the marrow out. Set the meat aside and thicken the juice for gravy. Serve with home baked sour dough bread. Pure heaven!

Originally Posted by hotbarrels

Something like this ……….
4-5 hours in the dutch oven, inside the pizza oven. Put a bottle of home brew honey mead in for good measure. Make sure you cut the end off the bone to let the marrow out. Set the meat aside and thicken the juice for gravy. Serve with home baked sour dough bread. Pure heaven!

Attachment 119723

Attachment 119724

Fucking spot on

Venison shanks!!! Why cant deer or sheep for that matter have more legs.

Originally Posted by Marty Henry

Venison shanks!!! Why cant deer or sheep for that matter have more legs.

Bloody hell there hard enough to catch up with at present and here you are wishing they had more legs

and how many cockies for years fed them to the dogs LOL. I have a good mate who we sometimes go halves in a sheep with...I always end up with all the shanks...suits us both.

Originally Posted by Marty Henry

Venison shanks!!! Why cant deer or sheep for that matter have more legs.

Need to cross breed them with caterpillars

Originally Posted by MB

I have a cut from the leg of a red hind. I’ve minced or diced cuts like this before, but would like to cook it whole. It’s quite thick. Bad idea? Any suggestions? Thanks.

Fastways to my kitchen.
Oh, hang on..... if it was shot with a gun then they might not take it.

Originally Posted by Rushy

Which cut?

Can't remember, and if I'm honest, I wouldn't know what they were called, or that it would make a difference! I'm here to learn. Thanks for all the replies. Definitely some things to try. By the way, I needed a quick dinner for the boy tonight, sliced a bit off the cut in question and cooked it like back strap. It went down a treat!