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Last night I went down to the freezer to root around for something interesting to cook for company and came out with a one pound venison leg roast. Mumbling and grumbling about the strange cuts the local game butchers produced from our small doe, I decided that THIS time I would not ruin this prized meat.
I set the meat on the granite worktop we picked up cheap at a thrift store to thaw. Having this little piece of stone really sucks the cold or heat out of an object, speeding up the process considerably. (Thank you S.A. for telling me of the everyday virtues of granite.) I then rooted through my cookbooks for some reliable help and came up with Game For All, a cookbook put out by the local venison farm near our old home in Scotland.
Diligently reading the preliminary notes, I learned that we would have done well to hang that does for a few days. Oh well. I also discovered Mrs. Fletcher's directions for "fast cooking" venison: Sear in oil, season (not too much salt), roast uncovered in a very hot oven (450F) until underdone (110F internal temp), and let it rest a while to finish cooking. The only thing I added to her recipe was wrapping the meat in foil while it rested.
The result? My first successful piece of roast venison. The seasonings were sesame oil, juniper berries, pepper, and Hungarian chiles with just a sprinkle of salt.
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2 comments:
Dearly as I love the Brits and Scots,NEVER, look to them for any kind of recipe. You should simplt take the deer meat, cover it with FRESH juniper berries, salt and pepper, lay a piece of bacon on top, put it in the oven and when the bacon is cooked the venison is ready.
Known anonymous
Dear KA.... you've obviously not experienced modern Scottish cooking and are not aware that the Continent's best cooks prefer British meats and produce. Scottish cookery, especially, has gone a long way from the boiled misery you may be imagining.
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