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| Venison roast http://www.cookaholics.org/viewtopic.php?f=12&t=1399 |
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| Author: | BeckyH [ Sat Apr 16, 2011 10:36 pm ] |
| Post subject: | Venison roast |
A good friend gave me a big venison roast. Any ideas? It't not a loin as far as I can tell. |
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| Author: | MiGirl [ Sun Apr 17, 2011 8:48 am ] |
| Post subject: | Re: Venison roast |
Becky, You can cook like a beef pot roast, but be sure to trim every tiny little bit of the white filmy stuff off of it. For the life of me I can't think of what that's called..lol. But removing even the tiniest bits will produce a less gamey flavor. I like to brown in hot oil, remove, add diced onions, carrots and celery, seasoning as I go. Cook until softened, add come red wine and cook until evaporated, then add a tbs of tomato paste, herbs etc and add meat back to pot. Cover with stock and braise for 3 hours, cracking cover open the last 30-45 minutes. You should not need to thicken the pan juices, they should be nice and thick and are delisious served over the meat. Laurie |
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| Author: | JesBelle [ Sun Apr 17, 2011 12:43 pm ] |
| Post subject: | Re: Venison roast |
I'd braise it, too. Maybe chuck in a few juniper berries, they're nice with game. |
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| Author: | Tatoosh [ Mon Apr 18, 2011 12:48 am ] |
| Post subject: | Re: Venison roast |
Wow! Lucky you! Venison can be superb, but part of it depends on what the animal was foraging on. Wild game is almost always leaner than domestic meat, so braising is an excellent choice. Venison is also great in stews and goulashes. These days I would consider trying a bit of it cooked sous vide, if you indulge in that technique, using long and slow cook to tenderize the meat. Here is one person talking about that approach: sous vide vension |
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