Guest guest Posted January 28, 2004 Report Share Posted January 28, 2004 Hi, 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2004 Report Share Posted February 6, 2004 > 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 Thanks Elainie - the latter idea sounds good. At the moment it's in my freezer and I'm interested to see whether it's tender or not. That's my main concern about roasting it - nothing worse than tough meat when it's too late to tenderise it. Helen Quote Link to comment Share on other sites More sharing options...
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