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As you know the last deer i prepared and cooked i made a pigs ear of cooking it ( to long in the oven me thinks ) :wallbash: But lucky enough to acquire another one so i am having a go at cooking it today any tips greatly appreciated :notworthy: :notworthy:
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having another go at deer
MultiQuote
#2
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Posted 11 October 2009 - 12:31 PM
just cooked a 6lb haunch of roe.basically i inserted garlic into holes 6 times,then done the same with butter.put on a rack and onto a roasting tin.put water in the tin and covered haunch with foil.slow roasted for 5hrs..
#3
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Posted 11 October 2009 - 12:33 PM
From Oct 11 2009, 01:31 PM:
just cooked a 6lb haunch of roe.basically i inserted garlic into holes 6 times,then done the same with butter.put on a rack and onto a roasting tin.put water in the tin and covered haunch with foil.slow roasted for 5hrs..
Thanks but i cooked it slow last time and it was tough :( was going to do it quick and hot now you have got me all confused :( :( :(
#5
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Posted 12 October 2009 - 06:49 PM
TAKE the fillets out down the side of the spine, take all the outer thin skin like sinue off it, and all the other thin bits of sinue.
fry this in a hot frying pan in olive oil 2-3 mins either side, stand for 5 mins , serve :yes:
fry this in a hot frying pan in olive oil 2-3 mins either side, stand for 5 mins , serve :yes:
#6 Guest_robbie1_*
Posted 12 October 2009 - 07:12 PM
depends alot on how old the deer was when it was killed and how it was killed. like said before in the oven i slow roast covered in water, or fry the steaks but personally i just make stews or currys with the meat as its not the nicest meat on its own and these two methods flavor it well and make it nice and tender at same time!!!! hope that helps and good luck with whatever you do... yis robbie
#7
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Posted 12 October 2009 - 07:24 PM
place the venison in a bowel of milk, half way up the roast or joint, soak the evening before cooking and turn occassionaly,
this will help.... Also a high heat for the first 20 to 30 minutes then turn the oven down to slow cook....
let us know how it goes....
ATB.
Snap.
this will help.... Also a high heat for the first 20 to 30 minutes then turn the oven down to slow cook....
let us know how it goes....
ATB.
Snap.
#9
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Posted 13 October 2009 - 01:47 PM
Here we go in its in the oven :whistling: Took all your tips on board just to late to soak it in milk :wallbash: Will let you know at tea time .Thanks for all your help guys :notworthy: :notworthy: :notworthy:
#11
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Posted 13 October 2009 - 09:02 PM
Well guys thanks for all your help it was absolutely beautiful thanks again :clapper:
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#14
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Posted 14 October 2009 - 02:32 PM
robbie1, on Oct 14 2009, 01:35 AM, said:
also could you put the method for the spare ribs up please???? the look nice to!!!!! robbie
Just a packet of Chinese flavor glaze Also been told its good on rabbit :) And i got away with mushy peas as it was a week day ;) ;) ;)
#15
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Posted 15 October 2009 - 08:49 AM
Damn you... I'm at work and that pic has made me drool all over me keyboard.
Will try and find you a receipe my OH did for a Water Deer we got given off a pheasant shoot last year (one of the dogs got hold of it and mangled it's leg). She roasted the loin for no more than about 15mins in the oven and that was smegging delicious.
Will try and find you a receipe my OH did for a Water Deer we got given off a pheasant shoot last year (one of the dogs got hold of it and mangled it's leg). She roasted the loin for no more than about 15mins in the oven and that was smegging delicious.
This post has been edited by Colster: 15 October 2009 - 08:51 AM