slow roast venison leg
coat the roast all over with oil, using 2-3 tbls. I wonder how I will manage to steal it back from my daughter when I get home. This recipe uses a slow roasting technique that produces a medium rare roast that's light pink from the center all the way to the edges. One 6qt and one 3qt. Thyme for Cooking Kitchen, My Etsy Store: hand knit / crocheted infinity scarves; hand-painted cards Check occasionally and add more wine if it starts to look dry. This 'sizzle' browns the joint beautifully. Add 1/2 in. The smaller is good for soups and stews, the larger for roasts and large chickens. Healthy Food, Fresh Ingredients, Easy Recipes, 1 1/2 cups (12oz, 360ml) red wine vinegar, 2 tbs cornstarch (maizena, corn flour) dissolved in 3 tbs water. The next night I cut the rest of the venison into chunks and added more onions, shallots and wine to the sauce. Make the Rub. roast until the meat has reached 135-145 degrees, about 4 hours. A shoulder roast or a neck roast needs to be cooked like a pot roast. eval(ez_write_tag([[336,280],'thymeforcookingblog_com-banner-1','ezslot_7',128,'0','0']));I’ve been of the opinion that I could do anything in a heavy casserole, either on the stove-top or in the oven, that could be done in a slow cooker. Dissolve cornstarch in water. Cook the venison shoulder roast on high for 1 hour before reducing the slow cooker's heat to low, and cooking the roast for another 7 to 8 hours, or until the venison shoulder is fork-tender and a meat thermometer reads at least 160 degrees Fahrenheit. Slow cooking the venison in a braising liquid will help keep it moist throughout the whole process and keep it from getting chewy. Place a few thyme sprigs on top of the shanks. It was moist and falling apart when he sliced it. It was neatly tied so I assumed it had a bone or bones removed. I say, go ahead and get it – they aren’t expensive and you might find it a big time saver. Add onions, shallots, and stir-fry until lightly browned. In terms of canned cheddar cheese soup…or any canned soup for that matter (shudder) heaven forbid! I have hopes for the slow cooker. eval(ez_write_tag([[336,280],'thymeforcookingblog_com-large-leaderboard-2','ezslot_10',131,'0','0']));Please, please, please tell me that people don’t actually cook with canned Cheddar Cheese Soup. Kate, I was surprised at how inexpensive the small ones are on Amazon…. Put the vegetables, garlic and more thyme into large roasting bag set in a roasting tin. Katie – your venison looks wonderful. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. I do NOT use cream soups. Add your salt at the table when you serve the roast. I haven’t had a new kitchen toy in awhile. Broth – Beef broth or water with bouillon cubes. I use the slow cookers a lot in the winter though because I leave for work at 5:55am and don’t get home until 5pm. eval(ez_write_tag([[300,250],'thymeforcookingblog_com-leader-1','ezslot_11',132,'0','0']));One of the books I looked at had a recipe using ‘condensed cheddar cheese soup’ AND ‘condensed cream of chicken soup’….. And salt to taste (?). Living at higher elevations it helps too. The hubs doesn’t even want the regular beef in stews…. That long, slow cooking got me thinking….. Maybe it’s time for me to reconsider the slow cooker option. Heat olive oil in a skillet over medium heat. Only real ingredients for me and as fresh as I can get! We’ve had venison from them in the past. Of course, you would have to be able to order it…. Heat sauce with shallots and onions to boiling. For the liquid, use meat stock, dry red wine, beer or water with chopped carrots, onions and celery. Strain the gravy and return it to the pot. Add one or two cups of water. Place the venison leg in a large and deep baking pan and rub the masala ingredients over it. It doesn’t have the fat marbling like beef does so, while it can be tender and delicious cooked medium or medium-rare, it can be dry as dust and tough if well-done. I had mine over egg noodles; mon mari opted for mashed potatoes (and no photo). Heat to boiling. https://www.jamieoliver.com/recipes/meat-recipes/roast-venison Rather than a slow cooker I’d recommend that you get a pressure cooker. Oh the regrets for not having found this method 30 years ago. Total Carbohydrate Delline, same here…. I thought all that canned stuff would be gone by now , Ina, maybe slow-cooker recipes need extra spice? Ingredients over it olive oil in a slow oven 4 – 4½ hours, slow roast venison leg the has... A slow cooker I ’ m thinking something I can ignore for has! Cooking the venison into chunks and added more onions, shallots and wine to the sauce,! 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