When we lived in Germany I loved the way venison was cooked. Despite that I never learned to cook it in that timeframe. On returning to the UK a personal objective was to gain experience with venison. Over the last couple of years I have bought diced venison in Scotland and used it in stews. Two sons love it while Mrs Oregano and my other son are not so keen.
A few weeks ago a friend from church offered me a roe deer which he had butchered and which I keenly accepted. Last Sunday I roasted the saddle for the first time.
I marinated it in red wine, thyme, garlic, juniper berries, cloves, etc. However the roasting was less than successful. I could not find a reasonably consistent set of roasting times and temperatures on the internet or in my cookbooks. It was undercooked initially and we ended up taking 30-40 minutes longer than planned.
We still have two haunches, the fillet and diced shoulder left. A brother and sister-in-law are visiting for a long weekend and he indicated a strong interest in eating venison. Unfortunately Mrs Oregano is banning venison for another week...
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2007-04-07 @ 22:28