just wondered am picking brains here for a forthcoming repeat-- Essex meet --GRAND DINNER-- has any one tried and knows and could give advise please -cooking a small Deer ----- hogg roast style over an open fire has any one done it advice would be very welcome
venison cooked in a hog roast style
- Thread starter john scrivy
- Start date
Paganwolf
Bushcrafter (boy, I've got a lot to say!)
Venison is quite lean unlike Porky buddy, having a billy full of seasoned oil or butter warm by the fire to baste it would be good, what sort of Deer is it? Muntjac ? You cant beat a plentifull horn eh lol
I'm sure Hugh Fury whipping stool did this on one of his programs...
As PG says it's a very lean meat so I think Hugh got a lod of pig fat and strapped it to the carcass before cooking.
I guess not only did it keep the meat moist but also protected the outer from the worst of the heat from the fire.
His looked really good.
Good luck with yours
Mark
As PG says it's a very lean meat so I think Hugh got a lod of pig fat and strapped it to the carcass before cooking.
I guess not only did it keep the meat moist but also protected the outer from the worst of the heat from the fire.
His looked really good.
Good luck with yours
Mark
thanks chaps have been told the same sort of thing today no fat content in muntjack so thanks for the tips pork fat tied to the meat and plenty of baisting oil I suppose old Robin Hood had the same problem after killing the kings deer bet it must have been taisty though any way anyone got any more good hints about this much apreciated
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