One of my favourite meats. I can cook steak perfectly and slow cook a red wine casserole but I have a large piece for roasting - fast or slow and what marinade or topping would anyone suggest?

norse_westie - 2019-05-01 18:40:00

It depends on what cut it is. Whole fillet or loin, cook to barely medium rare and rest it well. A shoulder or haunch is better cooked long and slow in plenty of liquid.

The main problem with cooking venison is that it is so lean and dries out easily.

As for accompaniments, it depends on if it is farmed venison, in which case think of it as very lean beef, or wild venison, which is stronger in character and can take a fruity red wine or port sauce.

davidt4 - 2019-05-01 19:41:00

golly...hubby would cringe at cooking his precious venison in wine....
We do wrap bacon around and on top tho. and a little lemon pepper, BUT thats all I am allowed to do. He likes the natural flavour.
Me,,,,red wine would be lovely.

korbo - 2019-05-01 20:49:00

Thanks David its a loin. Will cook it this Sunday.

norse_westie - 2019-05-03 07:31:00

A loin - what a treat. I would salt it two days before cooking it. That will make it retain moisture. Sprinkle it generously with pure salt, cover loosely and keep in the fridge. Even one day will improve it.

davidt4 - 2019-05-03 11:56:00

Wine is a thing with venison, red. And fruit, cranberry or such.
But as has been said, depends on the cut.

lythande1 - 2019-05-03 12:42:00