Recipe for slow cooked roast venison pls?

[Jvoelcker]

I have a rather large 9lbs haunch from a red stag I shot that my wife us planning on slow roasting to have as a shoot lunch tomorrow.

She has done plenty of large pig and boar joints in the aga but is paranoid the lean venison will dry out.

As you can see there is some fat on him,

Any recommendations?

 

[SussexSteve]

Just treat it like lamb. Sat on some onions carrots celery garlic and red or white wine and cover with foil after its browned up

 

[Jvoelcker]

Just treat it like lamb. Sat on some onions carrots celery garlic and red or white wine and cover with foil after its browned up

Is that for overnight or just 2/3 hours?

 

[Neil/carprover]

☝☝Yes just like lamb, I do the shanks in red wine/veg stock in slow cooker for about 8 hour , without the onions because they ruin everything

 

[Friendly Boar]

Venison: - I also treat it like lamb or beef cuts (cheeks, tongue, ossobuco / shanks)

by previously "browned" venison, de-glaze the pan with the red wine, then add more red wine, add aromats (I.e. whole black pepper and juniper seeds etc) , carrots, other root veg and buttered cooked onions with red wine and a bouquet-garni (either fresh or bag type) and slow braise for 5-8 hours dependent on size of pieces of meat or if whole cuts of meats........ served with mash and perhaps semi-salted buttered bread to mop up

 

[Jvoelcker]

Venison: - I also treat it like lamb or beef cuts (cheeks, tongue, ossobuco / shanks)

by previously "browned" venison, de-glaze the pan with the red wine, then add more red wine, add aromats (I.e. whole black pepper and juniper seeds etc) , carrots, other root veg and buttered cooked onions with red wine and a bouquet-garni (either fresh or bag type) and slow braise for 5-8 hours dependent on size of pieces of meat or if whole cuts of meats........ served with mash and perhaps semi-salted buttered bread to mop up

Thanks. Going to be served as simple hot meat in a bun in a barn after our shoot so no need for frills like vegetables, although I have heard people talk about them

 

[75]

I’ve used a pulled venison and pork recipes in the slow cooker for roe haunches. Works a treat as plenty of moisture for a great bun (can’t imagine anything worse than dry venison in a bun!). This isn’t a good start (courtesy of Very Good Venison on FB but can’t figure out how to share the link directly!) and sure you could use the Aga as a slow cooker for be a large red haunch if you’re more proficient than me - I’ve always found the bottom over too cool and the top over too hot!!

 

[Jvoelcker]

Sorry, was misinformed. It's a 9 kilo haunch

 

[willie_gunn]

PM sent.

 

[willie_gunn]

This also sounds good, albeit the cold smoking might be a challenge for tomorrow - if you were closer I could have lent you the Bradley smoker!

How to make smoked, slow-cooked pulled venison in sticky sauce

José Souto's recipe is one of the contenders for the 2019 Eat Game Awards. It's not hard to see why.

www.countrylife.co.uk

 

[Free range rob]

This also sounds good, albeit the cold smoking might be a challenge for tomorrow - if you were closer I could have lent you the Bradley smoker!

How to make smoked, slow-cooked pulled venison in sticky sauce

José Souto's recipe is one of the contenders for the 2019 Eat Game Awards. It's not hard to see why.

www.countrylife.co.uk

That sounds bloody lovely and I have two CWD haunches in the fridge just waiting for inspiration like that

 

[Freeforester]

I’d caution against including too much of the fat of the beast, you or your guests may not enjoy it solidifying in your mouth.

 

[tozzybum]

I like to slow cooker it ,trim all the fat off ,sear the meat first .
Basic stock veg as suggested and a
good liquid stock with white wine .Done overnight.
You wake to an amazing smell throughout the house and have melt in the mouth dinner.
Usually have it with potato and celeriac mash and green beans

 

[75]

And I’ve just noticed the title of slow cooked “roast” - I’d definitely not roast it. Slow cook yes but slow roasting it would dry it out too much for a decent sarnie.

 

[Pkiernan]

Trim all the fat off!

 

[biffo]

Yes, venison fat is not good. Wrap in streaky bacon , rub in olive oil….cut the natural fat off.

 

[Freeforester]

I like to slow cooker it ,trim all the fat off ,sear the meat first .
Basic stock veg as suggested and a
good liquid stock with white wine .Done overnight.
You wake to an amazing smell throughout the house and have melt in the mouth dinner.
Usually have it with potato and celeriac mash and green beans

Or you could use red wine instead; off topic, sorry, but white wine or lager for stock with rabbit works very well:

 

[tozzybum]

Tried red ,too metallic for My taste with venison but agree with rabbit and real ale or guiness imho