What to do with a haunch from a 3 year old roe doe
- Thread starter angusb1
- Start date
Bacteriological warfare result, Lucky no one was lost.
It did take me ages to persuade anyone to eat any of my venison again.
Somehow it was my fault...
That sous vide story reminds me of my one and only experiment with a suckling pig in a Hangi/Hungi. We'd had a remote sensor on it all night and it hovered around the mid forties. We were worried.
When we dug it up, the smell was incredible. We chucked it away over the boundary of the place we were staying, maybe 80 metres away. We had to go and move it an hour later, because we could still smell it. We checked on it a few days later and nothing had touched it. 'Accelerated rotting' is an excellent description.
When we dug it up, the smell was incredible. We chucked it away over the boundary of the place we were staying, maybe 80 metres away. We had to go and move it an hour later, because we could still smell it. We checked on it a few days later and nothing had touched it. 'Accelerated rotting' is an excellent description.
My third and final attempt with a hangi was an equal disaster, but for completely different reasons.
We had asked the farm manager for some sacking to wrap the sheep carcass in. We stupidly didn’t check it properly. It had been used to store some fairly caustic chemical in (my guess some sort of fertiliser).
We dug up the sheep, and it smelled so strongly of ammonia no one dared eat it. 35 drunk and hungry people were not impressed...
big ears
Well-Known Member
This is a recipe from the Venison cook book.
butterfly haunch
Blitz 3tbsp fresh Rosemary, 3 cloves garlic, 150ml olive oil and 100g Maldon salt( other salt will work but reduce quantity as Maldon less salty)
Rub this paste all over joint and put in a bag in fridge over night.
Over high heat (barbecue best) seer the meat on both sides. Place foil on grill if barbecuing close lid and cook for 10 mins each side. Rest for 10 mins.
the salt makes the meat really tender and not dry out.
butterfly haunch
Blitz 3tbsp fresh Rosemary, 3 cloves garlic, 150ml olive oil and 100g Maldon salt( other salt will work but reduce quantity as Maldon less salty)
Rub this paste all over joint and put in a bag in fridge over night.
Over high heat (barbecue best) seer the meat on both sides. Place foil on grill if barbecuing close lid and cook for 10 mins each side. Rest for 10 mins.
the salt makes the meat really tender and not dry out.
That's very similar to how I cook legs of lamb on my rotisserie except I don't bone and butterfly the joint, I cover the leg in the paste, push bits of garlic and rosemary into the joint and put the rotisserie spit through it then BBQ at a high heat. I was planning to try the same with a haunch.
I think it’s best not to push garlic etc into a roe joint. I feel that the slits allow it to dry out faster.
Good point, thanks, I'll just cover it in the paste.
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