Roasting Muntjac Question
- Thread starter Tom270
- Start date
Mint sauce with venison! That's just criminal! You deserve to lose your FAC for that!Salt Pepper, stud with garlic 200c for 30 mins rest.(on the bone)
i tried assorts of ways this is now once a week staple, can be eaten with Mint sauce or Horsradish i prefer the former but never mixed.
Salt Pepper, stud with garlic 200c for 30 mins rest.(on the bone)
i tried assorts of ways this is now once a week staple, can be eaten with Mint sauce or Horsradish i prefer the former but never mixed.
Hello, is that the Police? I'd like to report a (culinary) murder...
Norfolk Horn
Well-Known Member
Well how did it turn out...what time temp did you use and what will you do different. ?
jthyttin
Well-Known Member
This very much depends on the temperature. Extreme example being sous vide or even BBQ style smoking, where the internal temperature will basically not rise while resting.
In oven it's very different if you use 150C or 220C (both mentioned in thread). So it pays to keep record.
Morkai
Well-Known Member
We are talking about roasting though.
It depends on the mass.
I've done many pork shoulders and 18hr briskets, they all rise quite a bit. They're being smoked at about 110c.
I wouldn't use 150c in an oven to roast a joint to, better off going high. Even at 150c, I wouldnt take it out at 55c, it would rest to near medium/well.
150c is fine if you want a slow cooked shoulder, not the best for cooking a joint you want it rare to medium.
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It is beautiful, as it was yesterday, never had Muntjac before and so tender. Sealed in pan then 160 oven 90 mins, covered in foil based halfway last 20 foil off. Worked out great thanks for the help everyone.
20mins per pound, covered
Nimrod1960
Well-Known Member
Bone haunch butterfly with a few long cuts ( half way through) to flatten. Marinade in olive oil garlic rosemary lemon zest salt peper, best un vac pack over night. BBQ 5 mins each side , double wrap in foil leave on coolest part of bbq. Max internal temp 45c. Slice thin across grain , yum yum.
I thought that, until I tried it. Wouldn't bother with any other kind of meat, but it really can make a difference with venison. The difference between excellent and perfect, if you're an experienced venison cook.
For the inexperienced, it's the difference between edible and inedible.
Morkai
Well-Known Member
I don't use them for steaks or chicken etc, but joints of beef, venison, hot smoking, things like that, they are well worth it.
Going by feel, I can't tell if a rib of beef is 42c in the middle and ready to come out.
When I'm doing a beef brisket they're a good 8kg slab, you dont want to be taking it off the grill too soon or opening the lid for no reason..even leaving it too long is bad as they fall apart.
There's no shame in using a thermometer.
Going by feel, I can't tell if a rib of beef is 42c in the middle and ready to come out.
When I'm doing a beef brisket they're a good 8kg slab, you dont want to be taking it off the grill too soon or opening the lid for no reason..even leaving it too long is bad as they fall apart.
There's no shame in using a thermometer.
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Trouble is, a lot of people seem to think a joint of venison has to be cooked for hours, and are disappointed when it comes out like rubber. Their instinctive reaction is to cook it for even longer next time, and ruin it completely.Perhaps I'm too old to change Tim, I'll carry on cooking mine the same ways I have for 60 years.
A thermometer and a few simple instructions can avert disaster in the case of less experienced cooks. We should do whatever we can to provide guidance on cooking venison to its best advantage, because if folk have a good eating experience they'll be back for more.
So, by all means keep on doing it the way you're used to, but if someone else asks for tips give them all the guidance they might need, bearing in mind that they haven't got 60 years of habit behind them.
We just use a metal skewer , stick it fast to the centre in and out fast and touch the tip to your lip to check heat . Also is there also some blood remaining coloured? both good ? wrap it to rest and get the small vegies done !
Ovens show different temps than true all said and done and the size of the cut matters .
Ovens show different temps than true all said and done and the size of the cut matters .
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