Discussion in 'Cookery' started by vvaannmmaann, Oct 26, 2011.
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Grill or roast?
Wrap in lots of fatty bacon and roast.
Roast. Venison dries out as it is very lean, so bard the chops with bacon or baste them with some form of fat whilst you roast.
And do a rich sauce such as juniper and port, or cream and mushroom, or even redcurrant.
F@ck me thats made me hungry
Thanks chaps.Roast it is then!
Neither. Griddle them. This'll sear the outsides and keep the middle nice and pink. Make sure you leave the meat to come to room temperature before cooking - do not cook straight from the fridge. Lastly, I presume you're using farmed venison, if not, they may be tough.
How were they?
Eventually roasted them with a piece of bacon on top.Worked really well.
Got half a wild boar arriving tomorrow - fantastic!
Trying to decide whether to have vension casserole the night or not, may just start marinading it the night and cook it the morn.
I thought this was about some new style of facial hair, I'm keen to find a new one that will really piss off the CoC.
I rather fancy he's put a few pounds on since the coat was tailored.
Got BBQ for bonfire night, have managed to acquire some venison sausages, looking forward to them.
Just had 93Kg of our own home grown pork arrived back from the butchers. Sausages will not be a problem for quite a while !
If that's anything like warthog it makes dashed fine salami.
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