How To Cook A Leg Of Venison On The Bone - How To Cook
Grilled Red Pepper Sage Leg of Venison Harvesting Nature
How To Cook A Leg Of Venison On The Bone - How To Cook. By all means marinate the leg first if you like, and use a small, sharp, pointed knife to make incisions into the meat to help the marinade penetrate. For recipe inspiration, see our venison collection.
Grilled Red Pepper Sage Leg of Venison Harvesting Nature
Allowing the steak to warm slightly will help the meat to grill evenly. The meat does not want to be overcooked, it should be tender to the cut and pink inside. My norwegian sister maintains that lutefisk is essentially. When the oil is hot, lay down your onion rings and garlic cloves. Remove the meat and discard the marinade. Because the meat is so lean it needs careful cooking; After removing from the rayburn i let the haunch rest for 20 minutes with the lid on. Reduce the heat to 180 c / 350 f / 160 fan / gas 4 for 10 minutes per 500g for a medium roast or 15 minutes per 500g for medium to well done. Roast the meat at a very high temperature for 20 minutes before bringing the heat down to the temperture indicated will allow the heat to reach the centre of the joint and seal in the flavour. I prefer a charcoal grill as the smokey flavor enhances the venison by drawing out the natural flavors.
Transfer the venison onto a board, cover very loosely with a piece of foil and allow to rest for a few minutes while you make the dressing. You could then try as a guideline a recipe such as nigella's recipe for gigot boulangere (from how to eat) as this uses a leg of lamb about 2 1/4 kg in weight (bone in). Tonight, i am going to serve this just like it is with mashed potatoes, gravy & squash. This is served with bacon, mushy peas and potatoes washed down with akavit and beer. Allow 30 minuts per 500g, plus an extra 30 minutes. Roast the meat for 20 minutes in the oven, then remove from the heat. Fit leg into large roasting pan. Venison can be substituted for beef in most recipes. The meat does not want to be overcooked, it should be tender to the cut and pink inside. In the fridge, wrapped, for up to two days. Reduce the heat to 180 c / 350 f / 160 fan / gas 4 for 10 minutes per 500g for a medium roast or 15 minutes per 500g for medium to well done.
