Rolled Shoulder of Venison Millbank Venison a tasty versatile joint
How To Cook Venison Shoulder Joint - How To Cook. The oil has to last us through the searing of two batches of vegetables and the meat. Place in the fridge to marinate for 24 hours.
Rolled Shoulder of Venison Millbank Venison a tasty versatile joint
Preheat the oven to 230℃ (450°f). The smaller size of the venison steaks, however, makes it difficult to cook a big steak properly without overcooking. Place the venison on top of the onions and pour the oil over the meat, ensuring to cover all areas of the meat. Roast the meat for 20 minutes in the oven, then remove from the heat. Lower the oven setting to 180℃ (350°f) and wait for the oven to reach the correct temperature. Arrange the onions in the centre of a roasting dish. This allows the meat to relax and distributes the juices throughout. Roast in the oven at 150ºc for four hours. Mix together the other dry ingredients other than bouillon. Don't forget to rest the meat before carving.
Roast the meat for 20 minutes in the oven, then remove from the heat. Continue roasting for 15 to 20 minutes per 500g reaching a core temperature of minimum 56°c for a medium rare joint. Roast in the oven at 150ºc for four hours. Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 170°c for fan assisted or 180°c for ovens without a fan. Remove venison shoulder from the oven and allow to rest for at least 30 minutes. Place the bag in the water bath to cook for 8 hours. Place in the fridge to marinate for 24 hours. Season liberally with salt and pepper. Season liberally with salt and pepper. This allows the meat to relax and distributes the juices throughout. When the pan is hot, pour in a generous amount of olive oil (approx.
