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Venison Roast

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  • 13-03-2015 2:29am
    #1
    Walter Sobchak III
    Registered Users Posts: 303 ✭✭


    A good friend of my wife has earlier this evening given us what looks like a very lean venison roast. About 2kg. It looks like Mother's Day is covered. I'm looking for the best way to cook this. Never done venison before.


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    #2
    Faith
    Moderators, Society & Culture Moderators Posts: 30,657 Mod ✭✭✭✭Faith


    Moved to Cooking & Recipes


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    #3
    Rew
    Moderators, Sports Moderators Posts: 8,679 Mod ✭✭✭✭Rew


    Any idea of the cut? On or off the bone?

    I have done haunch (600g~) a few times. Seared on a hot cast iron skillet then in the oven at 200 for 30 mins yielding a medium rare. Make sure to rest it.

    I have done it by wrapping in bacon and roasting but TBH wasn't as nice as the above.


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    #4
    duploelabs
    Registered Users Posts: 11,436 ✭✭✭✭duploelabs


    Brine for 24 hours in a 10% salt solution


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    #5
    Walter Sobchak III
    Registered Users Posts: 303 ✭✭Walter Sobchak III


    Rew wrote: »
    Any idea of the cut? On or off the bone?

    I have done haunch (600g~) a few times. Seared on a hot cast iron skillet then in the oven at 200 for 30 mins yielding a medium rare. Make sure to rest it.

    I have done it by wrapping in bacon and roasting but TBH wasn't as nice as the above.

    Off the bone. Also rolled. Hard to tell the cut.


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