Thread: Frozen venison haunch – how to use?

Steam the bugger whole for about 7-8 hours, no issues with moisture or tenderness then. Make a bath out of tinfoil, take care to keep it sealed and make a lid which tucks inside the bath so the moisture runs into the meat rather than off and away. A bit of soy sauce, mixed herbs, oil, salt and brown sugar and whatever else you want on it to marinade it while it cooks and you'll find that it will basically pull straight to pieces. A big pot with a trivet in it so the meat is out of the water (steam not boil). The lid doesn't need to be really well sealed, you just can't run it out of water and you don't want it sealed as that will pressure cook it which isn't the right process (it can go rubbery). Leave it ticking away on a gas ring, just needs to be steaming once it's up to heat.

You'll use it over the next week for everything, nothing will be wasted.