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| Roast Venison |
£28.50 guide |
Serves 6-8 |
| Tasty joints of roast venison, venison steak or casserole cuts. |
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| If you want something different to add to your Christmas table, why not try venison? Available for roasting joints as shown here, or steak, or diced for tasty casserole cuts, venison provides a different flavour for the experienced palette. Price on application according to availability. |
Cooking GuidelinesVenison is best cooked rare or medium rare, because it will dry out if you cook it for too long. Brown it all over for flavour then roast it in a Hot oven, Gas Mark 8, 230°C, 450°F, for 10-12 minutes per pound (450g). This will leave it undercooked, so allow it to relax in a warm place (e.g. the lowest oven setting) for the same period of time. It should be pink but not bloody if cooked to perfection.
If you prefer your meat well done, it's a good idea to cook it slowly. In that case, lard the meat well and cook in a closed dish with some red wine, mushrooms and shallots to add flavour. For Well Done cook in a Warm oven, Gas Mark 3, 160°C, 325°F, for 2 to 4 hours, basting frequently and checking now and then to make sure it isn't getting overdone and drying out. |
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