You want to aim to serve about 250g of meat as a portion. Our cooking times depend on a couple of very simple sums, depending on the weight of the meat. When it comes to successfully roasting any joint of meat make sure that you get the correct weight. With all roasting recipes for larger animals, we highly recommend talking to your butcher and allowing him or her to choose the joint that best suits your needs, depending on how many are coming for dinner. When it comes to roasting these joints, you might want to consider roe deer over red, simply because its smaller size is more user-friendly in a domestic setting. Both are best cooked on the bone for flavour and succulence. The two cuts of venison we favour for roasting are saddle (loin) and haunch (back legs). Classic roasts and suggested trimmings for venison Dousing meat in alcohol actually encourages it to lose moisture, so we don't do it. We believe that this was probably due to the somewhat erratic temperatures of old ovens, which made it hard for early cookery writers to give readers the requisite cooking times for guaranteed tenderness.
Many older recipes call for this as a way of tenderising what was once regarded as a dense and therefore potentially tough meat. We do not recommend marinating venison or hare with wine either. More importantly, it won't taste of bacon! Game and bacon are good partners, but we prefer to include it in the garnishes or side dishes, letting the flavour of the roast shine rather than be dominated. We believe that if the meat is cooked simply and swiftly, in a moderately hot oven to begin with, and is then properly rested, it will be tender and juicy. We haven't included any instructions for larding in the following roasts. Many people are fearful of cooking game because they think it will taste dry. Traditional recipes for cooking venison often call for larding the meat, which is to say, spiking it with the fat from bacon to counteract the meat's very lean nature. It is possible to mince the braising sections for an excellent burger, although it is usually necessary to add fat from another animal (back fat from pork or bone marrow from beef and veal) because of venison's natural tendency towards ultra-leanness. Add any juices that come out during that time to the gravy for extra flavour.These sections can be cooked whole, or diced for casseroles. A good 20-minute resting time will ensure it’s soft and tender when you carve it. You really only need to give the roast venison 25-30 minutes in the oven – it feels quick but any more and the meat may risk drying out. The key to this recipe is the marinade, which not only flavours the venison but keeps it moist as it cooks and ensures it doesn’t dry out. Butterflying the meat helps it to soak up the marinade it also shortens the cooking time and makes carving very easy.” “I particularly like the gentle, gamey flavour of fallow deer. “Fallow, roe and red deer all come into season in November,” explains House & Garden food editor Blanche Vaughan. And yet follow our recipe for roast venison and you can’t put a food wrong (and anyway, if you feel at all concerned that it might overcook, just pull it out of the oven). Something you should be wary of is that venison is a very lean meat – which is another health benefit – so you do risk it going dry if you overcook it. We love it in a venison ragù, venison chilli, burgers, or just roasted – as outlined here. It’s not a meat we eat hugely often in the UK, other than at restaurants, but it’s genuinely super easy to cook at home and has many benefits over lamb, beef and chicken (it’s also given rise to one of the greatest four-word jokes about food prices ever: “Venison’s dear, isn’t it?”).
#VENISON DONE TIME FULL#
Did you know that venison is a super food, full of antioxidants, vitamins and minerals? This basically means that roast venison is a health food, yet another accolade to give the lean, delicious meat.
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