British BBQ Society Forums

Swindon_Ed wrote:Sadly i over shot my target temp a little with this one hence i recomend cooking it with a thermometer.

I treated this like a rib of beef, so didn't foil it, but adding bacon or some pork fat on top is definatly needed.

I think in total it took a couple of hours, but it's been quite a while since i last cooked one so canot say for certain.

Cheers. A haunch can be a huge piece of meat, so that's probably right.

I'd certainly roast it like a rib roast or sirloin. Wrapping it in bacon was a great idea - almost a good as barding.

Steve W

And a darn sight quicker and cheaper have you seen the price of a good quality barding needle theses days

Try cold smoking Venison liver and then slicing and frying it for 20-30 sec's each side in a very hot pan.
No wonder that it is the Hunters reward, taken still warm from the carcass.

Si
PS; Having it this weekend with crispy homesmoked bacon, salad and crusty bread!

What fresh from the carcass?

Oh Yes
Si

Cooked so rare a decent vet could have brought it back to life.

Si

Si,
I shall shamelessly steal that line when next asked how would I like my steak!

Top work,
Tiny

A few years ago my other half wrote a dissertation on the wear on stone tools by seeing what wear might happen on modern flints when used to butcher two deer and comparing it to wear found on ancient flints.

What to do with two deer though? Well it got shared out but we ended up with lbs of fillet and two haunches. The fillet was seared on the bbq. The haunch I sliced pieces out of for the BBQ. The membrane is awful to get through with anything but the sharpest knife. It really didn't need much time at all though and people were eating it rare and medium-rare that wouldn't eat aught but the most charcoalled beef. Even found one guy carving wafer thin slices off the haunch and eating them straight up! Delicious but honestly I think best left to the stew pot...or dutch oven.

Totally Agree!!
Any membrane on Venison,GET IT OFF, just like Ribs.
Si