Venison recipe for 30

[Aunt Maud]

It's the young miss' confirmation on Sunday and I need to get sorted some venison for 30 guests.

I have

1. A large oven and a large pit in the garden and plenty of Beech firewood and large stones.

2. 10kg of venison in various cuts. Including various legs and other anatomical parts that go to make up a deer.

Anyone have a recipe for roast venison ?

[pcolbeck]

No but be careful. Venison doesn't have much fat and its really really easy to end up with a dry and tough piece of meat at then end of cooking. I've only cooked it a couple of times and once completely ruined it.

 Its lovely when its cooked right though.

[Tim Hall]

Wot pc said.  I tried roasting it at Christmas once and it ws as tough as an unbroken Brooks saddle. Slow cooking, casserole or stew is the way forward I reckon.

[pcolbeck]

Get some rabbit and make a load of game pies !

[Aunt Maud]

I don't think that a mass slaughtering of fluffy bunnies would go down very well with the youngest and we don't want tears at the dinner table. My good lady would never let me forget it.

I've got a lump to try out before hand on Thursday and I might make an 8 hour stew inside the wood burner.

If that works I'll hedge my bets with a couple of stews and a couple of roasts on the day. That way if I wreck the roast we can give them more potatoes and a bit of stew.

[Aunt Maud]

WARNING - High Meat Content.

Right then.

I'm doing a slow cook stew in a litre of Spanish red wine (no Italian available) on the wood burner for 8 hours and a re-heat for tomorrow evening.

[Aunt Maud]

Update......currently stinking the kitchen out with the vinegary smell of simmering red wine........Mrs. Maud not too happy.

[LittleWheelsandBig]

I'll help eat it all...

[Mrs Pingu]

I love that smell!

[Ruthie]

Congratulations to Miss Maud!

+ 1 for slow-cooking venison, unless you mince the whole lot, turn it into burgers and have a barbecue.

[Pickled Onion]

I don't think that a mass slaughtering of fluffy bunnies would go down very well with the youngest and we don't want tears at the dinner table.

But stewing Bambi is fine 

[Aunt Maud]

Baaaaaambi, is being digested.

It took 10 hours total in two sittings with an overnight resting. Meat very tender, very dark and rich, with a hint of aniseed. </poncy cough>

Next up.....a roast.

[Martin109]

This recipe is very nice.

I get fresh lasagne, sliced into pappardelle, to go with it.