Whackstar Hunters presents Bone-In Smoked Deer Leg. Venison Hot Pot. Using a pressure cooker ensures a tender and tasty roast. Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. 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. The Norwegian bit comes from the little packs you can see in the picture. Add any juices from the meat to the dressing. To marinate a venison leg, you can place the meat in a large bowl or pot and cover it with the marinade. Guns. If you marinate the meat, make sure you turn it every few hours so the marinade can cover the meat thoroughly. Venison roast slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that. Finally, for the love of all that’s holy, rest the roast thoroughly. To make the venison, heat the oven to 180°C/gas mark 4. A lovely tender diced venison stew cooked in slow cooker. The key to venison is knowing how to prepare and cook it properly. Take the venison leg out of the fridge and salt it well on all sides. 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. https://honest-food.net/wild-game/venison-recipes/large-roasts Venison shoulder and leg (as well as the meat of older deer) is best suited to slow cooking. Once they float back to the surface, let them cook for another minute or two, then remove with a slotted spoon. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Roast the meat for 20 minutes in the oven, then remove from the heat. Deer Jerky Rating: Unrated 104 A zesty venison jerky that you can make at home in your oven. For non-hunters, a leg of lamb or goat also works well. A lot. This year Ohio had a short two day shotgun season between Christmas and New Year’s. 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. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. https://www.greatbritishchefs.com/recipes/slow-cooked-venison-recipe Make sure your venison leg doesn’t run out of water… I check mine a couple of times during cooking. Recipes and cooking methods for every bit of meat from a deer’s nose to toes. I’ve been doing it for many years, but that does not mean I know everything there is to know. Make sure to break up any large pieces. This will often result in tender, juicy medium-rare meat. Grill, barbecue or fry (brown quickly, then cook for one min on each side). I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Deer Jerky Rating: Unrated 104 A zesty venison jerky that you can make at home in your oven. 2 Tbsp Oil. Do not let the venison cook past 145°F under any circumstances, or it will get tough and gray. Venison San Choy Bow. Butterflying the meat helps it to soak up the marinade; it also shortens the cooking time and makes carving very easy." Roasting a cold joint of meat is a very, very bad idea. Updated: January 14, 2021. Roast venison leg is a relatively simple dish to prepare. Venison steak should be cooked to medium-rare or even rare plus if you like a rare steak. Medium: Brown each side for 1 1/2 minutes. One of the most popular ways to cook a venison leg is roasting it. 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. Shanks have a lot of connective tissue because they’re located on the leg of the animal. … A general rule is about 20 minutes per pound at 350°F. It is also like cooking beef. Taste and season, strain into a warm sauceboat and serve with the venison. If the batter is too wet to form dumplings, add breadcrumbs a tablespoon at a time until you can roll the batter into a ball with your hands. make time to marinate this overnight before you start to cook it - it's worth it! The rump part of the leg will be more tender than the lower (shank) part. https://www.jamieoliver.com/recipes/meat-recipes/roast-venison You can always put it back in the oven. "Fallow, roe and red deer all come into season in November – I particularly like the gentle, gamey flavour of fallow deer. The key to venison is knowing how to prepare and cook it properly. Let’s concentrate on Slow Cooked Leg of Venison with Trio of Vegetables. Salt Water: Salt water was very effective at removing gaminess, and also made a very tender steak. These buttery venison pasties could be prepared ahead of time then heated in the oven until golden brown when you need a warming winter snack 2 hrs and 25 mins More effort https://www.bbcgoodfood.com/recipes/venison-steak-port-sauce Like marinades, meat rubs can either be made or purchased. BUT, they can be delicious if cooked properly. If you want to cook the venison while you are at work or out of the house for … I use red wine all the time in slow cooking venison – I will probably stick to using it for those recipes. The Complete Guide on How to Cook a Venison Steak Use the right cut. 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. As an Amazon Associate I earn from qualifying purchases. 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. They still cook a … 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. Venison, when prepared properly, is delicious, even more so than most beef (in my opinion). Venison is leaner and, in my opinion, has a much better flavor than beef. https://www.allrecipes.com/recipe/23825/slow-cooker-venison-roast I was lucky enough to have had a leg of venison dropped off by my friend, the Wicklow Hunter. I roast the venison for at least 15 minutes this way, and up to 25 minutes. For the venison. Wikibuy Review: A Free Tool That Saves You Time and Money, 15 Creative Ways to Save Money That Actually Work. In young deer, haunch steaks a wonderfully tender, where older deer, they can become dry very quickly when cooked. Melt the butter in a saucepan, add the flour and cook for a couple of minutes, add the juices and port, then boil hard for 10 minutes to reduce by half. Many chefs and cookbooks will suggest roasting it. Then I drop the temperature to a more moderate 350°F. Since certain acids and enzymes in marinades can also help break down tough tissues, they may also make the meat more tender. Venison Tenderloin with Porcini. Venison legs can be flavorful and tender cuts of meat, if you cook them correctly. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Venison is lean, so you need some sort of fat. Cover; refrigerate for 2 hours. Feel free to chime in with your tips in the comments section. Venison with Red Wine Sauce and Roast Vegetables. How to Cook Venison. https://www.greatbritishchefs.com/recipes/braised-venison-shank-recipe How to Cook Venison – Slow Cooking. Using the first 5 ingredients, marinate the leg in the refrigerator for 24-36 hours. 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. For whatever reason, heat does not seem to increase in a linear fashion with roasting meat. If you’re looking for other ways to cook large cuts of deer, here are more recipes for venison roasts. How to Cook Deer: Bone-In Smoked Venison Leg. 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. How to Cook Venison. 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. Mix the bacon, onions, parsley and marjoram in with the bread. If there is any milk still in the bread bowl, pour it off. Rub the haunch of venison generously with about half a tablespoon of salt and then augment this with a twist of black pepper. If you do not, all the juices will flow out of the meat and onto your cutting board. 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 smaller the roast, the hotter the oven. Salt when the meat is resting before cooking, salt in whatever rub I happen to be using, and salt when you serve. The recipe … I begin any roast by bringing the meat towards room temperature. It’s not brain surgery or anything, but you do need to be watchful when roasting a large joint of meat. It should then be placed in the refrigerator for anywhere from couple of hours to a couple of days. Take the venison out of the oven and drop the temperature to 350°F. If you want, drizzle a little more oil over the top of the roast. Follow me on Instagram and on Facebook. Texas barbecue comes close, but only in a galactic sense. I saw a nice buck that morning but was unable to get a shot. I spent almost all of 2015 deployed to the Middle East. Check out my other For all of the tasty venison recipes on Binky’s Culinary Carnival, click here. Let’s concentrate on Slow Cooked Leg of Venison with Trio of Vegetables. Add 1/2 in. Once it's cool, mix in the parsley and marjoram. Season liberally with salt and pepper. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Well-Done: This is not recommended but if it is a necessity, use loin steak. Allow 4 minutes per 1cm of thickness. Venison shoulder and leg (as well as the meat of older deer) is best suited to slow cooking. Chop it fine. Give it some time and let the juices incorporate into the meat. This smoked venison roast is basically the best “roast beef” you’ve ever eaten. Heat a frying pan and fry the venison briefly all over in a little groundnut oil. I had hesitated to post a recipe for roast venison, not so much because of the venison part, but rather because roasting large joints of meat is more of an art than a science. Simple, tasty way to enjoy that game meat. By sal. One of the easiest ways to cook a tougher piece of meat and make it awesome! Speaking of the initial sear, I prefer to get there by starting the roast in a roaring oven, somewhere between 450°F and 500°F. You just want to limit the amount of smoke you will be producing. The Norwegian bit comes from the little packs you can see in the picture. Some of the tougher roasts from the back legs can be used for these dishes. Add more water if necessary. Adding vegetables while the venison leg is cooking will supply added flavor in addition to side dishes. Venison is leaner and, in my opinion, has a much better flavor than beef. On the stovetop, use a Dutch oven with a lid over the lowest heat setting, cooking the venison haunch like a pot roast. You will want to do this only with a young deer or antelope, preferably a doe or yearling. 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. https://www.grit.com/food/recipes/how-to-cook-a-deer-leg-zb0z1602 Remove the meat and discard the marinade. This helps a deer…walk, just like you. A good gauge is weight: The leg should never weigh more than 8 pounds. Serve hot with the venison. After 30 minutes have elapsed, preheat the oven to 450°F. Whether you bagged it yourself or got it from a hunter friend, a hunk of venison is a cook's treasure. Using the first 5 ingredients, marinate the leg in the refrigerator for 24-36 hours. When cooking venison, some people also add vegetables to the dish. “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. 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. Mix all the marinade ingredients in a bowl large enough to hold the meat with 1tsp fine salt and 1/2tsp ground black pepper. Slow cooked and braised recipes lend themselves well to deer meat. For recipe inspiration, see our venison collection. 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. 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. https://www.grit.com/food/recipes/how-to-cook-a-deer-leg-zb0z1602 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. Set the venison back into the oven and roast until the deepest part of the meat reaches the temperature you want: If you pull the venison at 125°F, it will be rare once it has rested. Either cook it whole, or dice and brown it before slow cooking. Place the roast, carrots and onions in pan. Hunting. After you take the venison out of the fridge, break up or chop the stale bread and put it into a bowl. They contain juniper berries and a mix of herbs and spices to rub on game before cooking (or burying if that’s your bag). They contain juniper berries and a mix of herbs and spices to rub on game before cooking (or burying if that’s your bag). 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. For a typical roast of between 4 and 6 pounds, 20 minutes is about right.