Steak Pie. It is an unforgivable sin. Venison can be substituted for beef in most recipes. Remove the meat and discard the marinade. The saddle and leg may be roasted, but the tougher cuts like the shoulder should be braised. Venison shoulder and leg (as well as the meat of older deer) is best suited to slow cooking. Thai Venison Salad. They contain juniper berries and a mix of herbs and spices to rub on game before cooking (or burying if that’s your bag). Venison steak should be cooked to medium-rare or even rare plus if you like a rare steak. Wikibuy Review: A Free Tool That Saves You Time and Money, 15 Creative Ways to Save Money That Actually Work. I pull mine at 130°F, which is closer to medium. Fry the bacon in a small skillet and remove when crispy. You may also want to add vegetables before cooking it. Make sure to break up any large pieces. If you have a food dehydrator, you can dry the jerky in it by following the manufacturer's instructions. If you have a food dehydrator, you can dry the jerky in it by following the manufacturer's instructions. Add more water if necessary. By Hank Shaw on December 25, 2012, Updated June 22, 2020 - 50 Comments. Set the leg of venison on a rack in a roasting pan and pour enough wine, stock or water into the bottom of the roasting pan to just moisten the bottom -- don't cover the bottom or the meat will steam. Rub the haunch of venison generously with about half a tablespoon of salt and then augment this with a twist of black pepper. The loin chops and steaks may be fried. When the venison has hit the temperature you want, move it to a cutting board and tent it loosely with foil. You will want to do this only with a young deer or antelope, preferably a doe or yearling. This smoked venison roast is basically the best “roast beef” you’ve ever eaten. It’s not brain surgery or anything, but you do need to be watchful when roasting a large joint of meat. Taste and season, strain into a warm sauceboat and serve with the venison. Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. It is also like cooking beef. Many people don’t like using shank meat because it can be tough. Whether you bagged it yourself or got it from a hunter friend, a hunk of venison is a cook's treasure. Roast the meat for 20 minutes in the oven, then remove from the heat. Chop it fine. Using a pressure cooker ensures a tender and tasty roast. Venison legs can be flavorful and tender cuts of meat, if you cook them correctly. They still cook a bit after you remove them and I always use a digital read thermometer to make sure I’m really precise. The most reliably tender cut is trimmed loin not matter what age the deer is. Join us as we take deer from field to fork. Venison Tenderloin with Porcini. I got back home right before Christmas and was able to go hunting the following week. Texas barbecue comes close, but only in a galactic sense. It should then be placed in the refrigerator for anywhere from couple of hours to a couple of days. It also made the steak tough – so it’s probably not worth it to try again even for a shorter soak time. Cover the pot. Is venison the same as beef? Saute the onion in the bacon fat until it's nice and brown. These areas include the back and some leg muscles, when properly trimmed. I wait until this point to add spices and herbs to the outside of the meat — if you add them in the beginning, they can burn and become nasty and bitter. Want to learn more about How to Cook Venison? The first problem a lot of people have is they try to cook venison the same way they cook beef. Venison is a very lean meat that is often best in a stew. Season liberally with salt and pepper. Venison when prepared properly has the potential to out-shine all other meat proteins. How long? What most of us do is technically baking, but it still creates wonderful results if you know what you are doing. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Add any juices from the meat to the dressing. I was lucky enough to have had a leg of venison dropped off by my friend, the Wicklow Hunter. Once it boils, drop the heat to a simmer. We, at our family, use and cook venison meat very frequently, sometimes more than other type of meats, especially during the hunting season. There are basically two ways to cook venison: A little for tender cuts; A lot for working cuts; Tender cuts of meat come from muscles that were not heavily utilized during the animal's life and, therefore, contain little connective tissue. The rump part of the leg will be more tender than the lower (shank) part. When the venison goes into the oven, set a large pot of salted water on the stove to boil. I’ve used the fancy probe thermometers that Alton Brown champions, and they are very useful: You can pretty much stand there and watch the temperatures rise at the center of your roast. Venison is leaner and, in my opinion, has a much better flavor than beef. I use red wine all the time in slow cooking venison – I will probably stick to using it for those recipes. When it's time, add the beaten eggs and mix well to combine. The smaller the roast, the hotter the oven. Venison steak should be cooked to medium-rare or even rare plus if you like a rare steak. It works well whether you have smaller venison cuts such as chops or steaks, or larger cuts such as loin, shoulder or other roasts. Using the first 5 ingredients, marinate the leg in the refrigerator for 24-36 hours. What follows is what I know about roasting meat. I’ve tested a roast and have had it at 110°F and then a mere 10 minutes later have seen it jump all the way to 140°F. Venison Hot Pot. The key to venison is knowing how to prepare and cook it properly. Grill, barbecue or fry (brown quickly, then cook for one min on each side). These areas include the back and some leg muscles, when properly trimmed. Serve hot with the venison. If you want to cook the venison while you are at work or out of the house for … For the venison. 2 hours 15 min. Cook it the same as medium steak and leave it to rest for much longer. Oh, and if you notice that the meat in the pictures is a little pale, that’s because this roast comes from a yearling antelope I shot in Wyoming this year; younger animals have paler meat. After a couple of minutes, cut the venison into thin, 1 cm slices. I spent almost all of 2015 deployed to the Middle East. How to cook venison. make time to marinate this overnight before you start to cook it - it's worth it! Let it sit on a cutting board for 30 minutes before proceeding. For whatever reason, heat does not seem to increase in a linear fashion with roasting meat. Venison shoulder and leg (as well as the meat of older deer) is best suited to slow cooking. You can use more or less garlic, depending on your taste. You just want to limit the amount of smoke you will be producing. To make the venison, heat the oven to 180°C/gas mark 4. After it is all tight and snug under the foil and lid, you are going to “cook it to death.” This is a direct quote from Mamaw, “Cook it to death” and she is not kidding. On the stovetop, use a Dutch oven with a lid over the lowest heat setting, cooking the venison haunch like a pot roast. Filed Under: Fall Recipes, Featured, Northern European, Recipe, Venison, Wild Game, Winter Recipes. The key to venison is knowing how to prepare and cook it properly. By all means marinate the leg first if you like, and use a small, sharp, pointed knife to make incisions into the meat to help the marinade penetrate. Take the venison out of the oven and drop the temperature to 350°F. Guns. After it is all tight and snug under the foil and lid, you are going to “cook it to death.” This is a direct quote from Mamaw, “Cook it to death” and she is not kidding. How long will this take? Set the leg of venison on a rack in a roasting pan and pour enough wine, stock or water into the bottom of the roasting pan to just moisten the bottom -- don't cover the bottom or the meat will steam. Roast venison leg is a relatively simple dish to prepare. Great winter warmer. Di cooks a couple of 8oz venison steaks, a great idea for Father's Day! of water to a roasting pan. How to Cook Venison. To help cut through the rich flavour, many people like to marinate it for up to 24 hours beforehand. The Norwegian bit comes from the little packs you can see in the picture. https://www.bbcgoodfood.com/recipes/venison-steak-port-sauce In a large stockpot on the stove … 150ml red wine ; Method . Venison shanks are popularly used in Osso Bucco. Once it's cool, mix in the parsley and marjoram. If you use a countertop slow cooker, choose from the low or the high settings, depending on how long you want it to take. Venison is lean, so you need some sort of fat. Give it some time and let the juices incorporate into the meat. 400gm Silver Fern Farms Venison Denver Leg Roast. The most popular cuts for roasting are the saddle, loin, fillet and haunch (leg). As for carving, I find that bone-in roasts are best carved in large hunks — take a big hunk off the roast first, then carve into serving slices. Place the meat in a heavy bottomed saycepan, add all the remaining ingredients (except the cream and brandy), cover and cook in the oven, or on top of the stove. Venison roast slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that. They’re found mostly in the shoulder, rib and leg areas. … You could then try as a guideline a recipe such as Nigella's recipe for Gigot Boulangere (from How To Eat) as this uses a leg of lamb about 2 1/4 kg in weight (bone in). Some of them are dry, and some are mixed with oil. Shanks have a lot of connective tissue because they’re located on the leg of the animal. Take a sharp knife with a narrow point and jab holes all over the leg of venison, tucking a sliver of garlic into each hole. Up to this point, you can follow a recipe verbatim. You won't see it in the butcher shop or on the supermarket shelf, but it's definitely a treat on your table. Salt when the meat is resting before cooking, salt in whatever rub I happen to be using, and salt when you serve. Venison With Grape Sauce and Perfect Mash. This helps a deer…walk, just like you. Venison Tenderloin with Lime, Mint and Honey Dressing with Sweet Cinnamon Rice. If you would rather not wait hour or days to cook your venison leg, but still want to added flavor, you can use a meat rub. Cover; refrigerate for 2 hours. Make the saltwater solution: Fill a medium saucepan with the water, add the kosher salt, and bring to a boil over high heat. This is also a good time to drape that bacon over the roast, or baste it with fat or oil. Simple, tasty way to enjoy that game meat. They contain juniper berries and a mix of herbs and spices to rub on game before cooking (or burying if that’s your bag). Cooking venison is very similar to cooking other types of meat, particularly beef. Note: For a bone-in haunch roast, to be generous, allow 8-12oz (225g-350g) Well-Done: This is not recommended but if it is a necessity, use loin steak. Venison San Choy Bow. As a general rule, the leg should be roasted at around 350 degrees F (180 degrees C), for around 15 minutes per pound, or about 30 minutes per kilogram. Venison roast slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that. Lower the oven setting to 180 ℃(350 °F) and wait for the oven to reach the correct temperature. To cook, drizzle the loins with a little oil, then roast in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, turning every 10 minutes. Like marinades, meat rubs can either be made or purchased. The only difficulty we face is that our friends and extended family are not as enthusiastic about venison as we are, even though it is one of the healthiest meats out there. Once they float back to the surface, let them cook for another minute or two, then remove with a slotted spoon. What Are the Best Tips for Roasting Venison? Latest. In few other areas of cookery are recipes more suggestion than manual. Salt Water: Salt water was very effective at removing gaminess, and also made a very tender steak. I pull my steaks from the grill or pan as soon as they reach 125-130F – I prefer 125F. Carve the venison into slices on the diagonal. Mix the bacon, onions, parsley and marjoram in with the bread. After 30 minutes have elapsed, preheat the oven to 450°F. A general rule is about 20 minutes per pound at 350°F. How to Cook Venison is somewhat like beef in texture and flavor. One of the most popular ways to cook a venison leg is roasting it. To marinate a venison leg, you can place the meat in a large bowl or pot and cover it with the marinade. Turn down the oven to 170C/325F/gas mark 3 and roast for a further 12 minutes per 500g of meat. 2 Tbsp Oil. Add 1/2 in. Make sure your venison leg doesn’t run out of water… I check mine a couple of times during cooking. For recipe inspiration, see our venison collection. Boneless roasts can just be sliced. Sear Denver Leg over high heat in pan for 2-3 minutes to seal in juices and roast for 12-15 minutes depending on thickness of meat. You bet, but only do it after you have done an initial sear, otherwise the exterior of the meat will look gray and unhappy. Adding vegetables while the venison leg is cooking will supply added flavor in addition to side dishes. Venison, when prepared properly, is delicious, even more so than most beef (in my opinion). Heat a frying pan and fry the venison briefly all over in a little groundnut oil. To cook venison steaks, trim away any visible fat and let the meat soak in your favorite marinade overnight. Even 30 minutes is not too long. Just about any vegetables can be cooked with this meat, but some of the more popular include potatoes, onions, and carrots. A lovely tender diced venison stew cooked in slow cooker. When in doubt, pull the meat early. Medium: Brown each side for 1 1/2 minutes. https://www.grit.com/food/recipes/how-to-cook-a-deer-leg-zb0z1602 Slice and eat. By Blanche Vaughan. Slow cooked and braised recipes lend themselves well to deer meat. Roast venison with rosemary and garlic roast potatoes. Place the venison on top of the onions and pour the oil over the meat, ensuring to cover all areas of the meat. “Loin steak is the easiest, just some salt, pepper and butter.” Working cuts come from areas with heavily used muscles and have a lot of connective tissue and therefore more flavor than tender cuts. As a general rule, the leg should be roasted at around 350 degrees F (180 degrees C), for around 15 minutes per pound, or about 30 minutes per kilogram. Wait until the venison is resting to cook the dumplings. Allow 30 minuts per 500g, plus an extra 30 minutes. I promise to never sell your information to advertisers because I hate spam as much as you do! A recipe for marinated roast venison by our food editor Blanche Vaughan. I pull my steaks from the grill or pan as soon as they reach 125-130F – I prefer 125F. If it looks like there is not enough milk, add a little water. Carefully sprinkle the minced sage and black pepper all over the roast; use tongs to pick it up if it is too hot. Roasting a cold joint of meat is a very, very bad idea. Be careful that the marinade doesn't overwhelm the flavour of the meat. Hunting. I roast the venison for at least 15 minutes this way, and up to 25 minutes. That’s it. True roasting requires the radiant heat of an open fire, and if you are ever lucky enough to eat a haunch of venison properly roasted over such a fire, you will never forget it. Let’s concentrate on Slow Cooked Leg of Venison with Trio of Vegetables. You can always put it back in the oven. Preheat the oven to 220°C / Gas Mark 7. More Cast Iron Chef. One of the easiest ways to cook a tougher piece of meat and make it awesome! Turn off the heat and allow the solution to cool. For example, if you have a 7 pound (3.2 kilogram) venison leg, it should be cooked for around 105 minutes, or one hour ad 45 minutes. Season and chill There are basically two ways to cook venison: A little for tender cuts; A lot for working cuts; Tender cuts of meat come from muscles that were not heavily utilized during the animal's life and, therefore, contain little connective tissue. The right marinade can add a delicious flavor to the meat. By sal. https://www.grit.com/food/recipes/how-to-cook-a-deer-leg-zb0z1602 Letting one get away from you can ruin a holiday meal. Wait and you will be rewarded. Can you drape bacon over the roast as you cook? Do not let the venison cook past 145°F under any circumstances, or it will get tough and gray. Many people marinate a venison leg before cooking it. Add more water if necessary. https://www.greatbritishchefs.com/recipes/slow-cooked-venison-recipe Finishing the roast requires attention and an eye for doneness, however. Allow 4 minutes per 1cm of thickness. I was lucky enough to have had a leg of venison dropped off by my friend, the Wicklow Hunter. As an Amazon Associate I earn from qualifying purchases. Place the meat in a heavy bottomed saycepan, add all the remaining ingredients (except the cream and brandy), cover and cook in the oven, or on top of the stove. Many chefs and cookbooks will suggest roasting it. Roast venison leg is a relatively simple dish to prepare. Remove from oven and rest for 6-8 minutes. Venison when prepared properly has the potential to out-shine all other meat proteins. If you do not, all the juices will flow out of the meat and onto your cutting board. The Complete Guide on How to Cook a Venison Steak Use the right cut. Deer Jerky Rating: Unrated 104 A zesty venison jerky that you can make at home in your oven. Either cook it whole, or dice and brown it before slow cooking. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. This will make quite a concentrated sauce. Make sure your hands are wet when you do this or the batter will stick all over them. Finally, for the love of all that’s holy, rest the roast thoroughly. The recipe … https://honest-food.net/wild-game/venison-recipes/large-roasts Whackstar Hunters presents Bone-In Smoked Deer Leg. Measure your venison, lightly cure it in the fridge a couple days, smoke it slow and low until it hits the right temperature, let it rest 10 minutes on the cutting board. Some of the tougher roasts from the back legs can be used for these dishes. On the downside, the result was VERY salty. Freshly killed venison is usually allowed to hang for a few days, but the meat is sufficiently tender without hanging. Mix the bacon and onion in a small bowl and allow to cool. Venison with Red Wine Sauce and Roast Vegetables. How to Cook Deer: Bone-In Smoked Venison Leg. "Fallow, roe and red deer all come into season in November – I particularly like the gentle, gamey flavour of fallow deer. Hey there. Then I drop the temperature to a more moderate 350°F. For example, if you have a 7 pound (3.2 kilogram) venison leg, it should be cooked for around 105 minutes, or one hour ad 45 minutes. Remove from the fridge at least 1 hour before cooking. Adding salt little by little as the meat roasts makes it taste more of itself; adding it all at the end makes the meat taste of salt. How to Cook Venison. A lot. Brown it in hot oil, then roast (about 10 mins per 500g). Venison Stews are maybe the ultimate in Fall comfort foods! As a general rule, the leg should be roasted at around 350 degrees F (180 degrees C), for around 15 minutes per pound, or about 30 minutes per kilogram. BUT, they can be delicious if cooked properly. In young deer, haunch steaks a wonderfully tender, where older deer, they can become dry very quickly when cooked. You can purchase a marinade from the grocery store, or you can make your own. Recipe by: Damian Venison and Onion Stew 54 reviews . How do you cook venison without drying it out? I had a really short deer season this year. Take the venison leg out of the fridge and salt it well on all sides. Make sure your venison leg doesn’t run out of water… I check mine a couple of times during cooking. Cooking Venison “White tailed deer or wild game deer, you can treat a lot like beef. Allow 30 minuts per 500g, plus an extra 30 minutes. Don’t miss our awesome, Ultimate Guide! Cut 10 deep slits in roast; place a garlic clove in each slit. Let’s concentrate on Slow Cooked Leg of Venison with Trio of Vegetables. At least 10 minutes, even in an emergency. If you want, drizzle a little more oil over the top of the roast. I also salt early and often. Carve and serve. Follow me on Instagram and on Facebook. Remove and rest for 10 minutes. In the oven, set the temperature to 225 to 250 degrees Fahrenheit and use a deep roasting pan. Butterflying the meat helps it to soak up the marinade; it also shortens the cooking time and makes carving very easy." https://www.allrecipes.com/recipe/23825/slow-cooker-venison-roast Don't carve it for at least 10 minutes; I wait a full 20 minutes. … The Best Ways to Cook Every Cut of Venison. For a typical roast of between 4 and 6 pounds, 20 minutes is about right. Less fat is required, because they cook for a longer period of time, and they become fork tender! Don't try this recipe with larger, older animals, which will be too large and too tough. Venison is leaner and, in my opinion, has a much better flavor than beef. Adding the spices at this point prevents them from burning. Either cook it whole, or dice and brown it before slow cooking. When cooking venison, some people also add vegetables to the dish. I’ve been doing it for many years, but that does not mean I know everything there is to know. This one contains onions and garlic and is flavoured with Worcestershire sauce and thyme.