Going to do this for tonight and wondered how the collective would do it? Going to roast it on the bone and most advice seems to be to do it quickly, approx 20 mins per kg but I’m sure I’ve done it more slowly in the past, basting it regularly.

Avoid overdoing it, it can get tough pretty quickly.

Stick garlic cloves and rosemary sprigs in it and cook very slowly and until rare.

oh, shame you asked for tonight as we have a cracking marinade recipe but takes 36 hours to soften up — involved bottles of red wine, bay leaves, rosemary, pepper corns, more red wine.. as above dollops of garlic too..

default Christmas dinner is venison – pref. wild though farmed isn’t bad.

Hugh is always a good bet for game.

Definitely don’t overcook cos it doesn’t need much and leave to ‘rest’.

Only free range will do!

Edit: I once cooked muntjac, jeez it stunk. Even the dog wouldn’t eat it!

Roast slowly with cover of foil,basted in good red wine or decent porter ,then strain off remainder of juices n reduce for a sauce.

any leftovers ,chop into chunks with bacon n wild mushroom and make a pie .

Isn’t it best to hit hit with a high heat roast for about 20 mins then reduce the heat for the remaining cooking time… the key being to let it rest for at least 20mins after roasting?

I never buy venison. It’s too dear. 😀

IGMC 😳

/goes off to order festive venison/ feeling peckish 🙂

Yes, I used to open roast on the rack at a high temperature.

Depends on the venison.

Red, or older and a bit tougher – casserole dish with a cup full of red wine and assorted herbs, then cooked slowly and lots of basting.

Roe or younger beast, much like spring lamb with a shorter, hotter roast.

sometimes I put the cats venison in the microwave for 6 seconds, which heats it up a little and makes it smell nice. Any more than that and it starts to become solid.

Well tonight I’ve roasted it with a high heat, lots of garlic and butter. The other leg will get a slow roast another time. Will report back later. Now red wine or a Scottish ale?

either would be fine, tend to have a meaty red (nebbiolo) with ours but that’s cause I love it and its a treat to get the good stuff out 🙂

chunky scottish ale – porter-esqe?

Went with the wine, it was already open as I’d poured some in the bottom of the roasting tin along with some orange juice and blackcurrant jam, makes a lovely gravy.

c_g – something wrong with that muntjac then! It tastes a touch stronger than other deer but you’d be hard pressed to tell it was muntjac specifically unless you were taste testing it against roe/fallow etc. Freezer is currently well stocked with combination of muntjac and fallow as I shoot quite a few deer…