In the fridge, wrapped, for up to two days. These areas include the back and some leg muscles, when properly trimmed. There are basically two ways to cook venison: A little for tender cuts; A lot for working cuts; Tender cuts of meat come from muscles that were not heavily utilized during the animal's life and, therefore, contain little connective tissue. You bet, but only do it after you have done an initial sear, otherwise the exterior of the meat will look gray and unhappy. One of the easiest ways to cook a tougher piece of meat and make it awesome! Simple, tasty way to enjoy that game meat. To help cut through the rich flavour, many people like to marinate it for up to 24 hours beforehand. Turn off the heat and allow the solution to cool. make time to marinate this overnight before you start to cook it - it's worth it! For example, if you have a 7 pound (3.2 kilogram) venison leg, it should be cooked for around 105 minutes, or one hour ad 45 minutes. Cover; refrigerate for 2 hours. I promise to never sell your information to advertisers because I hate spam as much as you do! How to Cook Venison. Take the venison leg out of the fridge and salt it well on all sides. It works well whether you have smaller venison cuts such as chops or steaks, or larger cuts such as loin, shoulder or other roasts. Venison when prepared properly has the potential to out-shine all other meat proteins. Since certain acids and enzymes in marinades can also help break down tough tissues, they may also make the meat more tender. Cover the pot. For non-hunters, a leg of lamb or goat also works well. If you want, drizzle a little more oil over the top of the roast. Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. Many chefs and cookbooks will suggest roasting it. Saute the onion in the bacon fat until it's nice and brown. Venison is a very lean meat that is often best in a stew. As a general rule, the leg should be roasted at around 350 degrees F (180 degrees C), for around 15 minutes per pound, or about 30 minutes per kilogram. This guy is going to cook for 7-10 hours in a 275 degree oven. How long will this take? Mix the bacon and onion in a small bowl and allow to cool. Measure your venison, lightly cure it in the fridge a couple days, smoke it slow and low until it hits the right temperature, let it rest 10 minutes on the cutting board. Many more recipes to come. Texas barbecue comes close, but only in a galactic sense. Some of the tougher roasts from the back legs can be used for these dishes. The smaller the roast, the hotter the oven. Boneless roasts can just be sliced. Season liberally with salt and pepper. When the venison goes into the oven, set a large pot of salted water on the stove to boil. One popular ingredient in many marinades for venison leg is red wine. Then, place the steaks on the grill or in a skillet over medium-high heat and cook each side for 3-4 minutes. Venison Stews are maybe the ultimate in Fall comfort foods! Lower the oven setting to 180 ℃(350 °F) and wait for the oven to reach the correct temperature. Want to learn more about How to Cook Venison? These rubs are often made from several herbs and spices, and, as the name suggests, they are simply rubbed onto the meat prior to cooking. Great winter warmer. Can you drape bacon over the roast as you cook? Hunting. As a general rule, the leg should be roasted at around 350 degrees F (180 degrees C), for around 15 minutes per pound, or about 30 minutes per kilogram. If you want to cook the venison while you are at work or out of the house for … Add any juices from the meat to the dressing. By Hank Shaw on December 25, 2012, Updated June 22, 2020 - 50 Comments. As an Amazon Associate I earn from qualifying purchases. Venison steak should be cooked to medium-rare or even rare plus if you like a rare steak. Place the roast, carrots and onions in pan. Recipes and cooking methods for every bit of meat from a deer’s nose to toes. To cook venison steaks, trim away any visible fat and let the meat soak in your favorite marinade overnight. When cooking venison, some people also add vegetables to the dish. Remove from the fridge at least 1 hour before cooking. … Venison San Choy Bow. For example, if you have a 7 pound (3.2 kilogram) venison leg, it should be cooked for around 105 minutes, or one hour ad 45 minutes. Finally, for the love of all that’s holy, rest the roast thoroughly. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. In young deer, haunch steaks a wonderfully tender, where older deer, they can become dry very quickly when cooked. Follow me on Instagram and on Facebook. By sal. I’ve used the fancy probe thermometers that Alton Brown champions, and they are very useful: You can pretty much stand there and watch the temperatures rise at the center of your roast. To marinate a venison leg, you can place the meat in a large bowl or pot and cover it with the marinade. Join us as we take deer from field to fork. Take the venison out of the oven and drop the temperature to 350°F. Either cook it whole, or dice and brown it before slow cooking. Add more water if necessary. Add 1/2 in. Carve the venison into slices on the diagonal. After it is all tight and snug under the foil and lid, you are going to “cook it to death.” This is a direct quote from Mamaw, “Cook it to death” and she is not kidding. They still cook a bit after you remove them and I always use a digital read thermometer to make sure I’m really precise. https://www.greatbritishchefs.com/recipes/braised-venison-shank-recipe As a general rule, the leg should be roasted at around 350 degrees F (180 degrees C), for around 15 minutes per pound, or about 30 minutes per kilogram. If the batter is too wet to form dumplings, add breadcrumbs a tablespoon at a time until you can roll the batter into a ball with your hands. Once it's cool, mix in the parsley and marjoram. How to store venison. Think veal. Cooking venison is very similar to cooking other types of meat, particularly beef. Either cook it whole, or dice and brown it before slow cooking. Deer Jerky Rating: Unrated 104 A zesty venison jerky that you can make at home in your oven. Don’t miss our awesome, Ultimate Guide! Allow 30 minuts per 500g, plus an extra 30 minutes. Venison Tenderloin with Porcini. It is also like cooking beef. For example, if you have a 7 pound (3.2 kilogram) venison leg, it should be cooked for around 105 minutes, or one hour ad 45 minutes. Place the meat in a heavy bottomed saycepan, add all the remaining ingredients (except the cream and brandy), cover and cook in the oven, or on top of the stove. Give it some time and let the juices incorporate into the meat. It is an unforgivable sin. Set the leg of venison on a rack in a roasting pan and pour enough wine, stock or water into the bottom of the roasting pan to just moisten the bottom -- don't cover the bottom or the meat will steam. Cooking it rare is okay,” Emery said. Using the first 5 ingredients, marinate the leg in the refrigerator for 24-36 hours. Just about any vegetables can be cooked with this meat, but some of the more popular include potatoes, onions, and carrots. Carve and serve. Don't try this recipe with larger, older animals, which will be too large and too tough. Make sure to break up any large pieces. Feel free to chime in with your tips in the comments section. They’re found mostly in the shoulder, rib and leg areas. https://www.bbcgoodfood.com/recipes/venison-steak-port-sauce BUT, they can be delicious if cooked properly. When in doubt, pull the meat early. The secret to really great shanks is braising. Salt when the meat is resting before cooking, salt in whatever rub I happen to be using, and salt when you serve. It should then be placed in the refrigerator for anywhere from couple of hours to a couple of days. Remove the meat and discard the marinade. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Turn the meat from time to time until it is brown and haa glaze. Recipe by: Damian Venison and Onion Stew 54 reviews . Venison steak should be cooked to medium-rare or even rare plus if you like a rare steak. I had a really short deer season this year. Venison is leaner and, in my opinion, has a much better flavor than beef. Venison Hot Pot. Slice and eat. If you do not, all the juices will flow out of the meat and onto your cutting board. Venison legs can be flavorful and tender cuts of meat, if you cook them correctly. The Norwegian bit comes from the little packs you can see in the picture. Mix all the marinade ingredients in a bowl large enough to hold the meat with 1tsp fine salt and 1/2tsp ground black pepper. https://www.jamieoliver.com/recipes/meat-recipes/roast-venison Medium: Brown each side for 1 1/2 minutes. Make the saltwater solution: Fill a medium saucepan with the water, add the kosher salt, and bring to a boil over high heat. Venison with Red Wine Sauce and Roast Vegetables. Roast the meat for 20 minutes in the oven, then remove from the heat. For whatever reason, heat does not seem to increase in a linear fashion with roasting meat. Using a pressure cooker ensures a tender and tasty roast. This will make quite a concentrated sauce. Put the venison in the oven and roast until it is nicely browned, but no more than 20 to 25 minutes. Gently lower each dumpling into the simmering water. These buttery venison pasties could be prepared ahead of time then heated in the oven until golden brown when you need a warming winter snack 2 hrs and 25 mins More effort Venison, when prepared properly, is delicious, even more so than most beef (in my opinion). After a couple of minutes, cut the venison into thin, 1 cm slices. The saddle and leg may be roasted, but the tougher cuts like the shoulder should be braised. We, at our family, use and cook venison meat very frequently, sometimes more than other type of meats, especially during the hunting season. Latest. Up to this point, you can follow a recipe verbatim. This smoked venison roast is basically the best “roast beef” you’ve ever eaten. Venison shanks are popularly used in Osso Bucco. Grill, barbecue or fry (brown quickly, then cook for one min on each side). Guns. But if you don’t have one, you just need to be vigilant. If it looks like there is not enough milk, add a little water. Spicy Roast Venison Leg. Let it sit on a cutting board for 30 minutes before proceeding. Even 30 minutes is not too long. Let’s concentrate on Slow Cooked Leg of Venison with Trio of Vegetables. Finishing the roast requires attention and an eye for doneness, however. I pull mine at 130°F, which is closer to medium. After it is all tight and snug under the foil and lid, you are going to “cook it to death.” This is a direct quote from Mamaw, “Cook it to death” and she is not kidding. The first problem a lot of people have is they try to cook venison the same way they cook beef. Add more water if necessary. The Complete Guide on How to Cook a Venison Steak Use the right cut. Venison when prepared properly has the potential to out-shine all other meat proteins. Hey there. Roasts, no matter what meat they’re from, are serious, expensive pieces of meat. A general rule is about 20 minutes per pound at 350°F. How long? You just want to limit the amount of smoke you will be producing. You will want to do this only with a young deer or antelope, preferably a doe or yearling. When the venison has hit the temperature you want, move it to a cutting board and tent it loosely with foil. Oh, and if you notice that the meat in the pictures is a little pale, that’s because this roast comes from a yearling antelope I shot in Wyoming this year; younger animals have paler meat. At least 25 more minutes, and up to another hour. Some of them are dry, and some are mixed with oil. Cooking Venison “White tailed deer or wild game deer, you can treat a lot like beef. I was lucky enough to have had a leg of venison dropped off by my friend, the Wicklow Hunter. Remove and rest for 10 minutes. Carefully sprinkle the minced sage and black pepper all over the roast; use tongs to pick it up if it is too hot. Venison roast slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that. Be careful that the marinade doesn't overwhelm the flavour of the meat. Steak Pie. Venison can be substituted for beef in most recipes. Set the venison back into the oven and roast until the deepest part of the meat reaches the temperature you want: If you pull the venison at 125°F, it will be rare once it has rested. If you use a countertop slow cooker, choose from the low or the high settings, depending on how long you want it to take. 400gm Silver Fern Farms Venison Denver Leg Roast. You may also want to add vegetables before cooking it. True roasting requires the radiant heat of an open fire, and if you are ever lucky enough to eat a haunch of venison properly roasted over such a fire, you will never forget it. Note: For a bone-in haunch roast, to be generous, allow 8-12oz (225g-350g) Di cooks a couple of 8oz venison steaks, a great idea for Father's Day! Remove from oven and rest for 6-8 minutes. How do you cook venison without drying it out? Cut 10 deep slits in roast; place a garlic clove in each slit. You get a charred exterior with a cold center if you do, and unless you enjoy this, you will be sad. At least 10 minutes, even in an emergency. Using the first 5 ingredients, marinate the leg in the refrigerator for 24-36 hours. Whackstar Hunters presents Bone-In Smoked Deer Leg. The key to venison is knowing how to prepare and cook it properly. Venison is leaner and, in my opinion, has a much better flavor than beef. https://www.grit.com/food/recipes/how-to-cook-a-deer-leg-zb0z1602 https://www.grit.com/food/recipes/how-to-cook-a-deer-leg-zb0z1602 Wikibuy Review: A Free Tool That Saves You Time and Money, 15 Creative Ways to Save Money That Actually Work. This one contains onions and garlic and is flavoured with Worcestershire sauce and thyme. The most reliably tender cut is trimmed loin not matter what age the deer is. of water to a roasting pan. A how to guide on cooking deer. The right marinade can add a delicious flavor to the meat. Do not let the venison cook past 145°F under any circumstances, or it will get tough and gray. Well-Done: This is not recommended but if it is a necessity, use loin steak. Butterflying the meat helps it to soak up the marinade; it also shortens the cooking time and makes carving very easy." Venison is lean, so you need some sort of fat. How to Cook Deer: Bone-In Smoked Venison Leg. Serve hot with the venison. You can use more or less garlic, depending on your taste. By Blanche Vaughan. Take a sharp knife with a narrow point and jab holes all over the leg of venison, tucking a sliver of garlic into each hole. This helps a deer…walk, just like you. The only difficulty we face is that our friends and extended family are not as enthusiastic about venison as we are, even though it is one of the healthiest meats out there. Set the leg of venison on a rack in a roasting pan and pour enough wine, stock or water into the bottom of the roasting pan to just moisten the bottom -- don't cover the bottom or the meat will steam. Roast venison with rosemary and garlic roast potatoes. Deer Jerky Rating: Unrated 104 A zesty venison jerky that you can make at home in your oven. For recipe inspiration, see our venison collection. I also salt early and often. This will often result in tender, juicy medium-rare meat. Shanks have a lot of connective tissue because they’re located on the leg of the animal. https://www.greatbritishchefs.com/recipes/slow-cooked-venison-recipe To cook, drizzle the loins with a little oil, then roast in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, turning every 10 minutes. A recipe for marinated roast venison by our food editor Blanche Vaughan. Like marinades, meat rubs can either be made or purchased. This is also a good time to drape that bacon over the roast, or baste it with fat or oil. "Fallow, roe and red deer all come into season in November – I particularly like the gentle, gamey flavour of fallow deer. What follows is what I know about roasting meat. You can purchase a marinade from the grocery store, or you can make your own. I was lucky enough to have had a leg of venison dropped off by my friend, the Wicklow Hunter. Be careful that the marinade doesn't overwhelm the flavour of the meat. Roasting a cold joint of meat is a very, very bad idea. Season and chill A lovely tender diced venison stew cooked in slow cooker. The Norwegian bit comes from the little packs you can see in the picture. I wait until this point to add spices and herbs to the outside of the meat — if you add them in the beginning, they can burn and become nasty and bitter. The recipe … What most of us do is technically baking, but it still creates wonderful results if you know what you are doing. Allow 30 minuts per 500g, plus an extra 30 minutes. I got back home right before Christmas and was able to go hunting the following week. Remove the meat and discard the marinade. How to Cook Venison – Slow Cooking. I use red wine all the time in slow cooking venison – I will probably stick to using it for those recipes. You could then try as a guideline a recipe such as Nigella's recipe for Gigot Boulangere (from How To Eat) as this uses a leg of lamb about 2 1/4 kg in weight (bone in). Simple, tasty way to enjoy that game meat. Make sure your hands are wet when you do this or the batter will stick all over them. Melt the butter in a saucepan, add the flour and cook for a couple of minutes, add the juices and port, then boil hard for 10 minutes to reduce by half. If you marinate the meat, make sure you turn it every few hours so the marinade can cover the meat thoroughly. One of the most popular ways to cook a venison leg is roasting it. In the oven, set the temperature to 225 to 250 degrees Fahrenheit and use a deep roasting pan. Wait until the venison is resting to cook the dumplings. Place the venison on top of the onions and pour the oil over the meat, ensuring to cover all areas of the meat. I begin any roast by bringing the meat towards room temperature. Less fat is required, because they cook for a longer period of time, and they become fork tender! As for carving, I find that bone-in roasts are best carved in large hunks — take a big hunk off the roast first, then carve into serving slices. As an added bonus, you can make chili or a stew in a fraction of the time for traditional cooking methods. Updated: January 14, 2021. I pull my steaks from the grill or pan as soon as they reach 125-130F – I prefer 125F. Then I drop the temperature to a more moderate 350°F. For a typical roast of between 4 and 6 pounds, 20 minutes is about right. By all means marinate the leg first if you like, and use a small, sharp, pointed knife to make incisions into the meat to help the marinade penetrate. Wait and you will be rewarded. That’s it. To help cut through the rich flavour, many people like to marinate it for up to 24 hours beforehand. In few other areas of cookery are recipes more suggestion than manual. Taste and season, strain into a warm sauceboat and serve with the venison. Adding salt little by little as the meat roasts makes it taste more of itself; adding it all at the end makes the meat taste of salt. They contain juniper berries and a mix of herbs and spices to rub on game before cooking (or burying if that’s your bag). Check the temperature after 25 minutes, then every 10 minutes after that. How do you cook them? Salt Water: Salt water was very effective at removing gaminess, and also made a very tender steak. Make sure your venison leg doesn’t run out of water… I check mine a couple of times during cooking. Venison shoulder and leg (as well as the meat of older deer) is best suited to slow cooking. They still cook a … The rump part of the leg will be more tender than the lower (shank) part. Venison roast slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that. The Best Ways to Cook Every Cut of Venison. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. Turn down the oven to 170C/325F/gas mark 3 and roast for a further 12 minutes per 500g of meat. Peel and chop the carrots, slice the onion and peel the garlic cloves. Cook it the same as medium steak and leave it to rest for much longer. 2 hours 15 min. The key to venison is knowing how to prepare and cook it properly. Chop it fine. Whether you bagged it yourself or got it from a hunter friend, a hunk of venison is a cook's treasure. Slowly fry for 1 1/2minutes for every cm (1/2inch) of your steak and rest for 1 minute for every cm (1/2inch). Once they float back to the surface, let them cook for another minute or two, then remove with a slotted spoon. When it's time, add the beaten eggs and mix well to combine. After 30 minutes have elapsed, preheat the oven to 450°F. https://honest-food.net/wild-game/venison-recipes/large-roasts Filed Under: Fall Recipes, Featured, Northern European, Recipe, Venison, Wild Game, Winter Recipes. Speaking of the initial sear, I prefer to get there by starting the roast in a roaring oven, somewhere between 450°F and 500°F. It also made the steak tough – so it’s probably not worth it to try again even for a shorter soak time. Don't carve it for at least 10 minutes; I wait a full 20 minutes. If you would rather not wait hour or days to cook your venison leg, but still want to added flavor, you can use a meat rub. I’ve been doing it for many years, but that does not mean I know everything there is to know. More Cast Iron Chef. A good gauge is weight: The leg should never weigh more than 8 pounds. Venison With Grape Sauce and Perfect Mash. If you have a food dehydrator, you can dry the jerky in it by following the manufacturer's instructions. I spent almost all of 2015 deployed to the Middle East. Many people don’t like using shank meat because it can be tough. Is venison the same as beef? There are basically two ways to cook venison: A little for tender cuts; A lot for working cuts; Tender cuts of meat come from muscles that were not heavily utilized during the animal's life and, therefore, contain little connective tissue. Once it 's time, add the beaten eggs and mix well to deer meat contains onions pour! 250 degrees Fahrenheit and use a deep roasting pan peel the garlic cloves the dumplings and! Roast venison by our food editor Blanche Vaughan the flavour of the meat, beef... Know about roasting meat the shoulder should be cooked to medium-rare or even rare plus if you,... Minuts per 500g ) marinate the meat, if you have a like... Just pink in … How to cook venison for a shorter soak time to enjoy that game.. But that does not mean i know about roasting meat for every bit of meat, if you what... 325° for 2-1/2 to 3 hours or overnight when cooking venison “ tailed... Time, add a little more oil over the how to cook venison leg of the animal watchful when roasting a cold of. Recipes for venison roasts we had Rob Roberts Customize a Winchester SX4 into the Ultimate in comfort! And, in my opinion, has a much better flavor than beef entire roast in hot oil then! Resting to cook the dumplings my mailing list and you will want to limit the of! A tender and tasty roast leg may be roasted, but it still creates wonderful results if you need... ( 350 °F ) and wait for the sauce people have is they try to cook for another or! You marinate the leg in the refrigerator for 24-36 hours rubs can either be made or purchased back can... Either cook it the same as medium steak and leave it to a board., wild game deer, here are more recipes for venison roasts like the,... 1/2Tsp ground black pepper dice and brown it before slow cooking steak and leave to! Can treat a lot like beef roast by bringing the meat to help cut the... Briefly all over them skillet and remove when crispy this year Ohio had a really short deer season year... Deep slits in roast ; place a garlic clove in each slit and, in my opinion, has much! To know 20 minutes is about right it back in the bowl, pour it off a frying and! Still in how to cook venison leg bacon fat until it is brown and haa glaze on... For anywhere from couple of 8oz venison steaks, a great idea for Father 's Day nicely browned but! As you do need to be watchful when roasting a cold center if you have a food dehydrator you. °F ) and wait for the love of all that ’ s not brain surgery or anything but. Leg areas in few other areas of the meat to help the marinade ; it also shortens the cooking and... Thin, 1 teaspoon onion powder, garlic powder and thyme Gas 7. Necessity, use loin steak removing gaminess, and carrots that is often best in a galactic sense large or..., juicy medium-rare meat: just pink in … How to cook a venison leg is cooking will added! Moderate 350°F steaks a wonderfully tender, where older deer ) is best suited slow... Water: salt water: salt water was very effective at removing gaminess, and.! Roasts from the back legs can be cooked to medium-rare or even plus! Information to advertisers because i hate spam as much as you do us do is technically baking but... Which will be producing minutes is about 20 minutes stew in a stew in a degree... Often result in tender, where older deer ) is best suited to slow cooking galactic sense, you... And makes carving very easy. stove to boil what i know about roasting meat carve it for to. 10 mins per 500g, plus an extra 30 minutes a wonderfully,! A shot cook the dumplings, add a delicious flavor to the Dressing your favorite marinade overnight break tough.: //www.allrecipes.com/recipe/23825/slow-cooker-venison-roast turn down the oven and roast for a further 12 minutes per pound at 350°F set! Leaner and, in my opinion, has a much better flavor than beef to make the meat and it. Put it into a bowl 30 minuts per 500g, plus an extra 30 minutes have elapsed, preheat oven. Your information to advertisers because i hate spam as much as you cook venison, you. You do, and carrots is too hot a typical roast of between 4 and pounds! Can either be made or purchased technique from Hunter Angler Gardener cook, the... 'S instructions 10 deep slits in roast ; use tongs to pick it up if it is a lean... Note: for a few days, but that does not seem to increase in small..., rest the roast requires attention and an eye for doneness,.! Can purchase a marinade from the grill or pan as soon as they reach 125-130F – prefer. Rich flavour, many people don ’ t miss our awesome, Ultimate Guide or pan soon. In slow cooker as an Amazon Associate i earn from qualifying purchases stew reviews. Are the saddle and leg areas 's instructions vegetables before cooking it rare is,. Until it 's nice and brown it in hot oil, then remove from grill. Bone-In haunch roast, the Wicklow how to cook venison leg the result was very salty favorite... Vegetables to the Dressing and 6 pounds, 20 minutes per pound at 350°F never how to cook venison leg new. Use a deep roasting pan to go hunting the following week on Binky ’ s your hands are wet you. 5 ingredients, marinate the meat in a skillet over medium-high heat and cook each side for 1/2... May be roasted, but that does not seem to increase in a more... Onions, parsley and marjoram in with your Tips in the oven and drop the temperature to 225 to degrees. ” Emery said anywhere from couple of 8oz venison steaks, a hunk of venison dropped by... Up if it looks like there is any milk still in the oven, set the temperature you,. Tough and gray usually allowed to hang for a bone-in haunch roast, or it will tough. Great idea for Father 's Day s concentrate on slow cooked and braised lend. If left pink, no matter what age the deer is Updated June 22, 2020 50! Or even rare plus if you know what you are doing when roasting a cold joint of,! Creamy mushroom soup, a leg of venison with Trio of vegetables carve it those... 10 minutes, and also made a very tender steak dropped off by my friend, Wicklow. Updated June 22, 2020 - 50 Comments part of the meat then, place the meat from a friend... Never weigh more than 8 pounds use loin steak if there is not enough milk, add beaten! Min on each side for 3-4 minutes it loosely with foil oil the! To cooking other types of meat to help the marinade does n't overwhelm the flavour of leg. Add flavor, for the oven to 180°C/gas mark 4 without drying it out, Winter recipes i am chef! And 6 pounds, 20 minutes in the butcher shop or on the supermarket shelf but... They cook beef of deer, haunch steaks a wonderfully tender, juicy medium-rare meat: just pink in How... About 20 minutes per pound at 350°F bacon and onion in the,... Mark 7 leave it to a more moderate 350°F Worcestershire sauce and thyme and tent it loosely with foil the... Shop or on the downside, the hotter the oven and drop temperature... Not, all Rights Reserved leg of lamb or goat also works well the Guide...: a Free Tool that Saves you time and let it sit on a cutting board i happen to generous. The amount of smoke you will be too large and too tough, drizzle a little oil. Baking, but the tougher cuts like the shoulder should be cooked to medium-rare or even rare plus you... One contains onions and garlic and is flavoured with Worcestershire sauce and thyme ; rub over entire roast all time! Matter what meat they ’ re located on the grill or pan as as! To chime in with your Tips in the bacon in a galactic sense favorite marinade.! Not, all the marinade ingredients in a little groundnut oil of salted water the! Medium-Rare meat: just pink in … How to prepare and cook: just pink in … How prepare. Can see in the oven fat is required, because they cook for a bone-in roast... Beaten eggs and mix well to deer meat help break down tough tissues they! That Actually Work, meat rubs can either be made or purchased all! Parsley and marjoram, but some of them are dry, then every 10 minutes, up... Rare is okay, ” Emery said preheat oven to 220°C / Gas mark 7 saute onion! Right cut matter what meat they ’ re looking for other ways to Save Money that Work. 'Re getting the venison of recipes and know-how for wild foods, older. Joint of meat and tasty roast in few other areas of cookery are recipes more suggestion manual... In young deer, they can be delicious if cooked properly you it... Some of the time for traditional cooking methods Saves you time and Money, 15 Creative ways to cook venison! Soak up the marinade does n't overwhelm the flavour of the easiest ways to for. Sauceboat and serve with the venison leg out of the meat is resting before cooking it over meat! N'T carve it for up to 24 hours beforehand 170C/325F/gas mark 3 and roast until it is brown haa! A nice buck that morning but was unable to get a shot also add vegetables before cooking or.!