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Getting that perfect fall off the bone venison roast that is nice and moist is often a struggle due to the meat being so lean.
They talk on line about brining the meat for 24-48 hours to aid in moisture retention - anyone here do that?
Only meat I currently brine is jerky.
I sear mine on bbq to put brown lines on meat and to seal in as much moisture as possible. Grind plenty of pepper over it, add a dash of soy sauce and spoon of honey after putting into slow cooker (on low) for the day. Rotate it every couple of hours so ‘new’ side is in shallow liquid. Melts in your mouth.
Either oven bags or seal the roasting pan with foil. Stick some onions cut in half and celery or other high water content flavoursome veggies in as well to get some steam through it too.
Bottle of cheap and nasty red wine in an oven bag, along with your favorite herbs and spices for 12 - 24 hours, then roast:cool:
Just started playing with brining. Only on goat legs, but it certainly seems to work.
I’m not a fan of venison roast. We did have one leg of fallow deer that was trialled but they’re usually too big for the dish. The venison here usually gets minced in the monster, or sliced thinly for schnitzel. Oh, or cubed for curries. Mr H and I love our curries.
Mmmm wine ��
I can explain a fail safe guaranteed method to cook a perfect venison roast. PM your ph number if interestedQuote:
Originally Posted by hotbarrels
larding is old technique to add fat into roast...poke holes through roast and thread fatty bacon through them works rather well to do same thing..
we very seldom roast venison or beef for that matter,much prefer steak or casserole .
KFF goes down very very well......after shooting very young fawn a few years back,when cutting it up I looked at tiny legs and thought its not much bigger than chicken,so Mrs added the magic 11 herbs n spices etc and deep fried it....absolutely gobsmackingly good...almost enough to make me go and target fawns...almost.
I usually only ever slowcook a shoulder and it all falls off the bone like shanks.
Back wheels are steaks to me usually but I have been known to seperate out a large muscle from them to sear and roast till still just a tad pink in the middle.
Brineing will pull the moisture out of the roast. I use oven bags and sometimes cover in bacon. You can also start at a high heat to get the browning and then turn down to cook slowly. That way you get the browning without drying out the roast.
It is never dry if you watch the internal temp and cook to 55⁰c then pull out and rest.
Methods involving slow cookers (ugh) and/or liquids such as wine are braising, not roasting - not a bad idea, but better suited to cuts with lots of connective tissue rather than a muscular cut from the hindquarters such as you would use for a roast.
I wouldn't recommend brining.
According to that Meat Eater podcast episode, the salt in brine draws out meat..
Brining a Christmas goose before browning in a fry pan pre roasting is very good. Even brining chooks works well but needs to be a very light brine.
go to the local asian super market., buy a bottle or 2 of salted rice wine ( under 2.50 a tube) its 18% booze plus salt. great marinade for anything a bit tough
When I cook lean meat over the coals, before I cook it, I make a few small cuts and add bacon, then seal the cut with string.
Sprinkle with brine while you grill.
Brine
1 glass bottle
3/4 liter of water
Coarse salt
4 garlic cloves, peeled
4 bay leaves
Preparation method:
1 Heat the water to about 80 or 85 degrees Celsius, that is, the water has to be very hot but not boiled.
2 Slowly add coarse salt to the water and stir so that it dissolves, we will notice that the solution will become saturated and the salt will no longer dissolve so quickly. That is the right point of salt.
3 Take the clean glass bottle (it can be a bottle of wine ¾) and add the whole peeled garlic cloves, then the bay leaves are cut into pieces and added together with the garlic.
4 Once the saline solution has settled and with the help of a funnel, it is incorporated into the bottle with the garlic and bay leaf and allowed to cool. Then it is covered with a cork and left to marinate for at least three or four days to produce the combination of flavors.
5 With the help of a knife, some perimeter perforations are made in the cork so that the Brine can be applied.
Do this after aging it for 2 weeks. My son did some over Xmas. Bloody hell it melted in the mouth.Quote:
Originally Posted by Steve123