Venison joint.

[Jonbodthethird]

Went butchers a few days ago and picked up a big joint of venison. Any recommendations for a marinade?


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[bushwacker bob]

sprigs of rosemary and a fruit jelly(currant or quince are good)

 

[Macaroon]

http://www.greatbritishkitchen.co.u...com_rapidrecipe&page=viewrecipe&recipe_id=892

I've used this a few times, and had good results - I've played about with the recipe for the marinade and it's always been good. The only thing I found is that much less than the 24 hrs. is not ideal..................Bon appetite!

 

[Dougster]

I put nothing on mine, I leave that for afterwards.

 

[Hedgecrafter]

Just a splash of worcestershire if it's fresh.
If it's been maturing for any time then just some herbs to compliment. Rosemary and thyme.

Save any juice and if your not making gravy then just stick it in a zip lock bag and freeze it for when you want to surprise everyone with venison stock soup.

 

[Jonbodthethird]

http://www.greatbritishkitchen.co.u...com_rapidrecipe&page=viewrecipe&recipe_id=892

I've used this a few times, and had good results - I've played about with the recipe for the marinade and it's always been good. The only thing I found is that much less than the 24 hrs. is not ideal..................Bon appetite!

I went along that route this time and I must say it smells absolutely amazing! All I added to it was a dollop of tomato purée and a splash of Worcester sauce. Be ready in the next hour can't wait!


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[Macaroon]

I'm glad it worked for you mate - be sure to let us know how it tasted when cooked

 

[tedw]

Just had a lump of fallow rump; marinaded for 6 hours in a mixture of a tin of Caffreys, 2 tbsp olive oil, small chopped onion, pinch salt, tsp mustard powder, black pepper, pinch thyme. Roast as normal in the marinade which then becomes the gravy = gorgeous!