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