......I was told that a great way to cook fillet or rolled haunch is to wrap in cling film then put in water at 60 dec c for two hours.
Remove venison from the water, remove all cling film then flash sear in very hot pan to brown before carving.
Apparently the venison cooks perfectly and remains very moist but has anyone tried this and / or does anyone know where on t'interweb I can find complete instructions / advice please?
Thanks in advance.
Iain
Remove venison from the water, remove all cling film then flash sear in very hot pan to brown before carving.
Apparently the venison cooks perfectly and remains very moist but has anyone tried this and / or does anyone know where on t'interweb I can find complete instructions / advice please?
Thanks in advance.
Iain