Venison Haunch

[urban]

I have a couple of muntjac haunches. I'm wondering if they are better roasted on or off the bone? I'm thinking off - just for ease of carving, but is that a mistake?

U.

 

[tarponhead]

I like bone -in as it cooks it more evenly but love both, to be fair. If you take the bone out, you can stuff it with garlic and mushrooms... all good IMHO

 

[Foxyboy43]

I cannot answer for Muntjac cos we do not have them here. However IMHO a haunch of fallow on the bone is the best BBQ meat you will ever eat! Try the muntjac over charcoal!

 

[Stayangry]

Personally,I would take it off the bone, then put bacon, rosemary and garlic in the cavity and bundle it up with string, then roast. It make carving easier, you just cut right through. Don’t overcook!

 

[Stayangry]

I have heard of people cooking a haunch on a BBQ like a doner kebab. Cook one side, flip it over and then cut the cooked part off the upper section. Keep flipping and carving until the meat is gone. Not sure this is good practice safety-wise, however.

 

[Hayduke]

On bone. Always adds flavour.
Crack the bone afterwards, the marrow is delicious.

 

[urban]

Thanks all. Sounds like it's good either way. I like the idea of BBQ flip and slice, donner style. May try that.

U.

 

[hendrix's rifle]

Personally,I would take it off the bone, then put bacon, rosemary and garlic in the cavity and bundle it up with string, then roast. It make carving easier, you just cut right through. Don’t overcook!

Wrap it in a fatty bacon, adds more flavour and keeps it juicy! Me and @Kjf Cooked roe in bacon fat, never tasted anything like it!

 

[Limpet]

For a Muntjac haunch (on the bone) - cover the haunch with bacon and put in a very hot, preheated oven 240C for 40 minutes, remove and immediately wrap in foil and leave for 30 minutes before carving........ it will be fantastic and very succulent. Save the juices in the foil as a base for your gravy.

 

[Woodenbeam]

Boned out, rosemary, thyme, garlic, plenty of honey & some water. Wrap in 4 layers of foil & then throw onto the bonfire ashes. Leave for 25 mins, off & let rest for another 10 mins. Simples

 

[Foxyboy43]

06:21 and reading this I am now starving!!

 

[willie_gunn]

I bone out all my haunches - roe and muntjac.

This also allows me to remove the lymph nodes (superficial inguinal?)

 

[sh1kar]

Yes agree with that. And the femoral artery etc etc
S

 

[willie_gunn]

Yes agree with that. And the femoral artery etc etc
S

Good point, I also do that but neglected saying so!

 

[sh1kar]

Which interestingly the guy in the skinning and butchering Sika video didn’t do after boning out
S

 

[Tim.243]

I have a couple of muntjac haunches. I'm wondering if they are better roasted on or off the bone? I'm thinking off - just for ease of carving, but is that a mistake?

U.

I cook them whole, salt black pepper bit of oil, open tin (no foil) pre eat oven then turn a couple of times...

 

[Foxyboy43]

Rub all over with salt and pepper, place on bbq and cook to your liking - simples!

 

[243varmint]

I've done roe haunch on the bbq.
De bone, flatten out. Cut and butterfly the whole haunch so it is thinner, making cuts to flatten it out.
Place in vac bag with olive oil, bbq and steak seasoning. Vac and refrigerate for 24-48hrs.
Slap it on the bbq, turning often.
Char on outside, pink in the middle. Rest and slice. Perfect

 

[Erik Hamburger]

I have heard of people cooking a haunch on a BBQ like a doner kebab. Cook one side, flip it over and then cut the cooked part off the upper section. Keep flipping and carving until the meat is gone. Not sure this is good practice safety-wise, however.

Nothing wrong with that method from a food safety point of view. Where there is a risk is if you keep slicing rare/medium meat and keep it lukewarm on the side for hours. But that also applies to steaks, and in particular to minced products such as burgers and sausages...

 

[Overlay]

I've done both ways, I really enjoy rolling the boned joint with some extra bits inside, but a slow tin foil covered haunch roast with vegs and a gravy take some beating it's like pulled lamb or pork but tastes a lot better