Guest traceyg Posted October 11, 2009 Report Share Posted October 11, 2009 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 ) But lucky enough to acquire another one so i am having a go at cooking it today any tips greatly appreciated :notworthy: Quote Link to post Share on other sites
"Earth!" 503 Posted October 11, 2009 Report Share Posted October 11, 2009 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.. Quote Link to post Share on other sites
Guest traceyg Posted October 11, 2009 Report Share Posted October 11, 2009 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 :( Quote Link to post Share on other sites
"Earth!" 503 Posted October 11, 2009 Report Share Posted October 11, 2009 mine was very succulent and moist..ive a cookery book called "good game".get it,its fantastic apart from the 1 recipe= partridge in chocolate sauce!!!! :sick: :sick: Quote Link to post Share on other sites
TOMO 28,297 Posted October 12, 2009 Report Share Posted October 12, 2009 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 Quote Link to post Share on other sites
Guest robbie1 Posted October 12, 2009 Report Share Posted October 12, 2009 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 Quote Link to post Share on other sites
SNAP SHOT 194 Posted October 12, 2009 Report Share Posted October 12, 2009 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. Quote Link to post Share on other sites
miss lurcher bitch 319 Posted October 12, 2009 Report Share Posted October 12, 2009 we do ares in a slow cooker for about 8 hours then put all veg and wine in and cook for a further 2 hours then serv mlb Quote Link to post Share on other sites
Guest traceyg Posted October 13, 2009 Report Share Posted October 13, 2009 Here we go in its in the oven Took all your tips on board just to late to soak it in milk Will let you know at tea time .Thanks for all your help guys :notworthy: Quote Link to post Share on other sites
Guest robbie1 Posted October 13, 2009 Report Share Posted October 13, 2009 yeah lets us hope it turns out well!!!!!!! yis robbie Quote Link to post Share on other sites
Guest traceyg Posted October 13, 2009 Report Share Posted October 13, 2009 Well guys thanks for all your help it was absolutely beautiful thanks again Quote Link to post Share on other sites
Guest robbie1 Posted October 14, 2009 Report Share Posted October 14, 2009 well done looks lovely hmmmmmmmmmm!!!!!!!!!!!!! not to keen on mushy peas on a roast tho lol!!!! each to there own tho... yis robbie Quote Link to post Share on other sites
Guest robbie1 Posted October 14, 2009 Report Share Posted October 14, 2009 also could you put the method for the spare ribs up please???? the look nice to!!!!! robbie Quote Link to post Share on other sites
Guest traceyg Posted October 14, 2009 Report Share Posted October 14, 2009 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 ;) Quote Link to post Share on other sites
Colster 1 Posted October 15, 2009 Report Share Posted October 15, 2009 (edited) 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. Edited October 15, 2009 by Colster Quote Link to post Share on other sites
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