Roe haunch on the bone 🍖

[Stringer]

Long and slow or quick and rare/medium? Whats your preferred.

 

[VSS]

Fairly quick, and then rest it before carving.
Don't overcook it whatever you do! Overcooking is the ruination of many a fine piece of venison

 

[takbok]

Hot and fast for me. It's so easy to debone and butterfly a haunch - usually what I do.

 

[Klenchblaize]

Marinieren

K

 

[Stringer]

Thanks, quick was my inclination, and how I normally cook venison, to be honest. Not keen on overcooked meat but just wondered if anyone had tried it slow until it fell off the bone.

 

[Cyres]

Treat same as leg of lamb but remember minimal fat so will need some olive oil
Do it in a roasting bag. Do not over cook and serve just pink.
D

 

[Dazb1967]

Opposite for me, Long and slow and never had a bad meal from one yet, Suppose everyone has different taste buds. Any sign of blood and the wife will puke and never eat it again

 

[User00042]

I’m a big fan of diced shoulder in the slow cooker - up high (comparative, for a slow cooker) for 4 hours then low for another 4 - comes out beautifully tender.

I’ve never tried haunch in the slow cooker - but I’ve some red wine stock that needs used - so think I may try that soon with a bit less cooking time.

Anyone tried haunch in a slow cooker? Tips?

 

[Chill 123]

Check out Scott Rae on Youtube . He is cooking a boned Roe haunch .I'm no cook but I followed the instructions and the result was excellent.

Chill

 

[Nimrod1960]

Rub with Olive Oil and Butter mixed with herbs. Hot Hot oven to give colour. Then slow as you like 130c , covered with foil until meat thermometer says 45 in centre then rest 15mins. Perfic, pink and tender, unless its a big old Red or Fallow.

 

[McKenzie]

Thanks, quick was my inclination, and how I normally cook venison, to be honest. Not keen on overcooked meat but just wondered if anyone had tried it slow until it fell off the bone.

That’s what the shoulders are for.

 

[Nimrod1960]

Munty and Roe shoulders I often slow casserole on the bone until the bone just pulls out. That way you get the goodness and flavours out of the bone, dogs are disappointed though.

 

[Adyb]

I can't get on with roasting Roe haunch, always ends up slightly mushy texture pink or not. The mob at home not that keen, it never compares well to red - of which we have plenty.
Preffered method right now is to slice into steaks and fry in butter if its not been given away....

 

[User00042]

Some good tips in this thread…

Veni Haunch in slow cooker?

Chaps, got it a small haunch to cook, fancy doing it in the slow cooker...anyone tried it like this, any tips? Cheers James

www.thestalkingdirectory.co.uk

 

[Sol]

I’ve never tried haunch in the slow cooker - but I’ve some red wine stock that needs used - so think I may try that soon with a bit less cooking time.

I think haunches and shanks excel in slow cookers I wouldn't be keen to take it out when its still holding together perfectly fine low and slow for hours until it falls apart and can suck up all the juices.
I have not perfected the recipe (first time tasted better than the second) but I love making semi-homemade BBQ sauce and slow cooking until shredded I substitute water for apple juice.

I can't get on with roasting Roe haunch, always ends up slightly mushy texture pink or not. The mob at home not that keen, it never compares well to red - of which we have plenty.
Preferred method right now is to slice into steaks and fry in butter if its not been given away....

Also this I hate roe quite frankly I've shared my distaste for it several times on the forums, roe is always severed sauced or slow cooked until falling apart.
Red is roasts and steaks and the entire haunch is steaks personally, something I cant really stand to do with roe.

 

[tarponhead]

Thanks, quick was my inclination, and how I normally cook venison, to be honest. Not keen on overcooked meat but just wondered if anyone had tried it slow until it fell off the bone.

Braised in a stew with loads of root veg and a good beef stock is great - and it makes a great pie filling. Serve with green veg - brassica’s

 

[Foxyboy43]

A quick rub with olive oil, liberal dousing with sea salt and good pepper, throw on hot barbie, turn once or twice, serve with drink of your choice.
Simples.

 

[Bo Diddley]

Usually in the slow cooker with loads of root veg crammed in around it, cooked until it's just falling off the bone, reduce the stock it's cooked in to make a rich tasty gravy, never fails to satisfy everyone.

 

[Ratcatcher]

Try Hugh fearnly whittingstall bakers oven recipe, should be mutton but still works with venison + the leftovers make the best shepherd pie ever! garlic and anchovies shouldn't work but it does, I did a whole red haunch for Xmas dinner and it went down a treat with all, 5 hours really really low, have done same with roe and as long as you've not allowed the tin to dry out and rest very well you won't be disappointed

 

[RTreble]

Long and slow or quick and rare/medium? Whats your preferred.

IM slow cooking mine. Itll then be planted into a pastry case as a Desperate Dan style pie. Look up THors hamer pie