Roasting Muntjac Question

[Tom270]

Quick question, Muntjac haunch, how long at what temperature per pound to be cooked medium , once browned to start with
Thanks Tom

 

[Tim.243]

Quick question, Muntjac haunch, how long at what temperature per pound to be cooked medium , once browned to start with
Thanks Tom

I have done them 180 for 60-70 mins then had a look then let it rest. Just oil salt black pepper
This was on the bone...don't nuke it!

 

[Nimrod1960]

Boned tied haunch brown in pan, season , in pre heat oven at 150 covered in foil for as long as it takes to hit 45c rare 50/55 medium in centre. 45/50 mins. Meat probe from amazon cheap and essential. Keep covered in foil and rest out of oven for at least 10mins. Always works for me.

 

[Nimrod1960]

Horseradish normally a no no with venison but try a little with Muntjac, I think it works well. My latest fad is to have it with celeriac fondant.

 

[Beretta V]

Last one I cooked I put slits in it with garlic and marinated it in red wine and red currants jelly.
Basted it a couple of times during cooking, about 50 minutes.
Was bloody lovely with all the trimmings

 

[Morkai]

I'd brown it, chuck it in a hot oven (200-220c fan) until it hits about 42c, then take it out and it'll probably get to about 52c when resting.

I do beef joints this way and its only about 25mins in the oven. If yours is not boned out and has a bit of fat to fender then it will take longer.

Internal temp > cooking time

A beef joint comes out like this (medium but a bit over) if you take it out of the oven at 45c.

 

[Morkai]

Whichever method you choose, you really do need to take it out around 10c below your target temperature.

You see a lot of articles saying 55c for medium but by the time its rested it will be more like 65c and well done.

 

[Tom270]

Thanks everyone just what I needed, just braved Sainsbury s got a thermometer been thinking of one for ages

 

[Morkai]

Thanks everyone just what I needed, just braved Sainsbury s got a thermometer been thinking of one for ages

They are well worth having.

 

[VSS]

Brown all over in a hot pan.
Then roast covered for 25mins per 500g.
230° C for first quarter of cooking time, then reduce to 190° C for the remainder.
Don't let it dry out. You need some liquid in the bottom of the roasting dish. Either red wine, vegetable stock or venison stock.
DON'T use beef stock, whatever you do!

 

[Rory]

This is a good recipe that has worked well for me, you can omit or add seasoning as required.

Hugh Fearnley-Whittingstall: Roast haunch of venison

You can roast a haunch of venison on the bone, but I like the bone-out version because it's so easy to carve.

www.theguardian.com

 

[Cyres]

Do it in a roasting bag. You can brown it then into bag with a good slug of red wine Salt pepper as you wish. 20 mins lb at 200c. It won't dry out. Cooked one last month leg in and it was super.
D

 

[75]

Digital thermometer not one of those old crap things with the dial. Transforms accuracy of roasting meat and don’t know how I managed without one.

 

[Andyquadra]

Digital thermometer not one of those old crap things with the dial. Transforms accuracy of roasting meat and don’t know how I managed without one.

Been looking this afternoon, so far meatstick chef X has my attention

​

 

[75]

Been looking this afternoon, so far meatstick chef X has my attention

​

We’ve just got a Heston bloomingwhotsit one off Amazon - twenty quid. It’s not a Bluetooth thing just poke it in the meat when you lift it out to check it and gives you a pretty instant reading. Good for checking different parts of joint / bird rather than those fixed ones you leave in the meat and read off your phone.

 

[Morkai]

The wireless Thermpro are good, has a decent range and hi/low temp alarms which is very handy when using the smoker overnight and the firebox is losing temp.

 

[Morkai]

We’ve just got a Heston bloomingwhotsit one off Amazon - twenty quid. It’s not a Bluetooth thing just poke it in the meat when you lift it out to check it and gives you a pretty instant reading. Good for checking different parts of joint / bird rather than those fixed ones you leave in the meat and read off your phone.

The ones you leave in are better, not only can you leave it in a single joint and have it set off an alarm at the right temp but you can also use it as a probe like you are doing.

No point paying £20 to limit yourself when you can have a dual purpose one for that price.

 

[Morkai]

There you go, £17.

Amazon product ASIN B074XND445

 

[potshotpat]

When it's brown it's cooked, when it's black it's burnt.

 

[Kalahari]

Roasting tin with some red wine/sloe gin, hedge fruit jelly. 180 celcius, 20 mins/pound(1/2 Kg) uncover for last 20 mins. Rest for 10 minutes.

David.