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Venison leg roasting time?

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Venison leg roasting time?

Postby Judge Ali » Wed Apr 24, 2013 10:15 pm

How do you judge it? Is it on weight? How long? What temp? Have been cooking steaks and making my own burgers for a while now but am roasting whole leg tomorrow for first time. Cheers
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Re: Venison leg roasting time?

Postby rarms » Thu Apr 25, 2013 7:33 am

Normally use the same times as beef. Don't go above 200 degrees though, and cover for the first half of the cooking time.

Lst night, had the boned out back leg of a fallow, around 2kg. Bit of bacon on top, 180 degrees for 2h25m. Foil over the top till about an hour left.
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Re: Venison leg roasting time?

Postby Viperteks » Thu Apr 25, 2013 9:12 am

Personally I would NOT cook it the same as Beef, it could be as dry as hell, I use these guidelines and YES they are from the GUARDIAN :shock: :shock: :shock: :shock: :shock:

http://www.guardian.co.uk/lifeandstyle/ ... st-venison

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Re: Venison leg roasting time?

Postby Judge Ali » Thu Apr 25, 2013 4:39 pm

Excellent. Good info - thanks guys.
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Re: Venison leg roasting time?

Postby Sidebyside » Fri Apr 26, 2013 9:45 am

Judge Ali wrote:Excellent. Good info - thanks guys.

To save you the hassle of cooking it , send it to me :thup: ;) :grin: :grin: :grin: :grin: :grin: :grin:
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Re: Venison leg roasting time?

Postby Beer Hunter » Fri Apr 26, 2013 10:46 am

After marinating overnight, I start roast venison off, uncovered, in a very hot oven (about 250c) for 20 minutes or so, just to start the cooking process and to add a little caramelisation to the outside. After that, it is placed in a roasting tray with some veg, covered tightly with foil and placed in a very low oven (about 80c) for at least 6 hours. You can leave it in for 24 hours without drying out.

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Re: Venison leg roasting time?

Postby Nick T » Fri Apr 26, 2013 7:20 pm

Same as Kev, but I make a bed of sliced potatoes covered in a good stock. Leg on top. Works well with lamb too.
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Re: Venison leg roasting time?

Postby Judge Ali » Sat Apr 27, 2013 4:06 pm

Beer Hunter wrote:After marinating overnight, I start roast venison off, uncovered, in a very hot oven (about 250c) for 20 minutes or so, just to start the cooking process and to add a little caramelisation to the outside. After that, it is placed in a roasting tray with some veg, covered tightly with foil and placed in a very low oven (about 80c) for at least 6 hours. You can leave it in for 24 hours without drying out.

Kev.


That sounds good will try it next time. Mine came out ok but was a little too well done. It all got eaten though which I guess is the real test! :thup:
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Re: Venison leg roasting time?

Postby mathspete » Tue Jan 07, 2014 3:26 pm

I did mine on a bed of onions and other veg with lots of stock and covered for at least half the cooking time. To compensate for the varying thicknesses of a haunch I then put the foil around the thinner part of the leg to prevent that bit from overcooking :grin: :thup: Delicious Christmas dinner :thup:
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