Re: Venison recipes - haunch?

[Guest guest]

We usually eat our venison stewed or pan seared (almost raw). Once in a while

I 'll make venison tartare (very good). I have made some roastes (using

tenderloin) and what I did was pan sear that (in VCO) stuck a meat thermometer

in

it and roasted it until rare like roast beef. I make a sauce. And I also season

it before I sear it.

Elainie

[Guest guest]

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> I remember from last year that there is a nation of venison eaters

out

> there! Has anyone got a good way of cooking haunch of venision,

as I am

> buying one for the weekend? I've only read about roasts, but it's

on the

> bone and I'd like to utilise the goodness of that, which roasting's

not

> great for.

>

> Any suggestions welcome!

>

>

> Helen

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i don't know what a haunch is, but ruminant meat like venison is best

raw, delicious. people whine about " tough cuts " but i've eaten just

about every cut of meat raw and never had a problem.

so the recipe is:

1. remove from animal

2. cut with knife into your favorite shape

3. place in mouth

Mike

SE Pennsylvania

[Guest guest]

<<Has anyone got a good way of cooking haunch of venision, as I am

buying one for the weekend? >>

Helen,

try - http://www.fletcherscotland.co.uk/recipe_archive.html

they're Scotish venison farmers.

and this - http://www.venison.com/recipes.htm

Dedy