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Post by Biggles on Aug 18, 2007 18:37:58 GMT
I hope someone could help me please --My OH has just come home with a Venison Roast--I have never cooked this before--Any ideas or best way to cook it and which vegetables are best to go with it.
Thanks for any help given
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Post by carolann on Aug 19, 2007 8:34:34 GMT
Hi Myacer, I was the same the first time we had venison so I googled it for recipes, loads came up. In the end I just cooked it like a beef joint but slowly and served with whatever veggies we had. I lightly sprinkled salt over it and I wrapped the joint in tinfoil. You can make beautiful gravy with the juices so dont throw them away. Hope that this helps you. Carol.  |
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Post by Biggles on Aug 19, 2007 9:25:10 GMT
Hi Myacer, I was the same the first time we had venison so I googled it for recipes, loads came up. In the end I just cooked it like a beef joint but slowly and served with whatever veggies we had. I lightly sprinkled salt over it and I wrapped the joint in tinfoil. You can make beautiful gravy with the juices so dont throw them away. Hope that this helps you. Carol. Thanks Carolann-- for you reply--Just in time--Will do as you suggest--Will let you know the outcome after Dinner today. |
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Post by Biggles on Aug 19, 2007 13:43:53 GMT
Hello Carolann,
Just to let you know the Venison was lovely and tender. We thoroughly enjoyed the change from Roast Beef.
I cooked it as you had described--Thanks--
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Post by carolann on Aug 19, 2007 16:19:21 GMT
Glad it turned out ok, why dont you try the venison burgers and sausages they are great. You only need 1 burger per person though as they are so filling.
Carol.
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Post by nightowl on Aug 19, 2007 16:40:28 GMT
Was it farmed venison or wild Roe Deer? The latter is far superior. If you ever get the chance, Roe venison fillet, fried in garlic butter, the rarer the better, is sheer heaven!!!!!!  Mind you, so is Wood-Pigeon breasts done the same way!   |
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Post by Shrubrose on Aug 19, 2007 18:19:34 GMT
ooo NO, you conoisseur you ;D
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Post by nightowl on Aug 19, 2007 18:53:32 GMT
I used to live with a gamekeeper!! ;D He was an alcoholic bully!  But we didn't half eat well! |
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Post by Biggles on Aug 19, 2007 19:42:01 GMT
Quote "Was it farmed venison or wild Roe Deer? The latter is far superior." If you ever get the chance, Roe venison fillet, fried in garlic butter, the rarer the better, is sheer heaven!!!!!! " Hello Nightowl/Carolanne and shrubrose-- The Venison was wild, not farmed! There is a Country Estate fairly close to where I live--They usually sell their products at the Local Farmers Market. We also used to live in the country, (many years ago) next door to the Estate's Gamekeeper, who introduced me to Wood pigeon, Rooks, Wild rabbits,and Hares. As money was very, very short in those days anything was welcome for the table for free and very tasty too. It is only now that I can afford Venison!! Roe venison fillet, fried in garlic butter, the rarer the better sounds great. Will have to try Venison burgers and sausages as well. I did buy two fillets of Wild Boar-(in the freezer at the moment) never had these before but I presume they are cooked just like Beef Burgers--or Chops--Are they? |
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