Brainflex said:
Hi I have just been given a shoulder joint of venison and I am after the best way to cook it.
Any recipes ?
The best advice I ever had was to treat venison just like a joint of lamb.
Use a sharp pointed, narrow-bladed knife. Pierce the shoulder
all over and insert fresh rosemary leaves, 'chips' of garlic (individual cloves, sliced into chips) and bits of anchovy fillets (trust me on this) into each hole. Use something blunt, like the end of a chopstick, to stuff these items into the pierced holes. It's really worth spending some time on this.
Paint the joint with some olive oil, sprinkle with some fresh ground pepper and salt and roast as you would lamb (15-20 mins/lb at 170 degrees C).
Make a good, rich gravy with the juices in the roasting tin, plus a glass of red wine and a heaped tablespoon of redcurrant/rowan/sloe/damson jelly.
Serve with the usual trimmings: roast spud, snips, sweet potato and whatever green veg takes your fancy (try steamed broccoli with walnuts or pecans, tossed in a little white truffle olive oil).
We'll be having this tomorrow night when friends come round to celebrate New Year's Eve. It is
really good. I promise!
Burnt Ash