How To Cook Venison Shoulder Joint - How To Cook. Mix together the other dry ingredients other than bouillon. Don't forget to rest the meat before carving.
Different Venison Cuts Coombe Farm Organic
Mix together the other dry ingredients other than bouillon. 1.5kg venison shoulder, sinew removed. 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. Roast the meat for 20 minutes in the oven, then remove from the heat. Continue roasting for 15 to 20 minutes per 500g reaching a core temperature of minimum 56°c for a medium rare joint. Arrange the onions in the centre of a roasting dish. The oil has to last us through the searing of two batches of vegetables and the meat. Roast in the oven at 150ºc for four hours. Let the meat come up to room temperature before cooking; Salt and pepper the meat.
Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 170°c for fan assisted or 180°c for ovens without a fan. Seer it in a skillet over high heat to form a mouthwatering crust, then finish cooking it in the oven, allowing it to gently come to temperature without the exterior burning. Don't forget to rest the meat before carving. Place the venison on top of the onions and pour the oil over the meat, ensuring to cover all areas of the meat. To make a larger venison steak, you can butterfly the meat so it opens up. Preheat the oven to 230℃ (450°f). Roast in the oven at 150ºc for four hours. Venison steaks provide a delicious, lean alternative source of protein to beef or pork. Tie together the herbs with string, add to the dish and cover the container. Season liberally with salt and pepper. Lower the oven setting to 180℃ (350°f) and wait for the oven to reach the correct temperature.
