How To Cook Venison Shoulder Joint - How To Cook. Don't forget to rest the meat before carving. Venison tenderloin can be cooked just like a beef loin.
Spring Shoulder of Lamb Joint C. Cassidy & Sons
Seer it in a skillet over high heat to form a mouthwatering crust, then finish cooking it in the oven, allowing it to gently come to temperature without the exterior burning. The joint will continue to cook once removed from the oven, reaching a core temperature of 58ºc. Place the venison on top of the onions and pour the oil over the meat, ensuring to cover all areas of the meat. To make a larger venison steak, you can butterfly the meat so it opens up. Remove venison shoulder from the oven and allow to rest for at least 30 minutes. Flake the meat off the bone and use as a. Place the bag in the water bath to cook for 8 hours. Place in the fridge to marinate for 24 hours. Here’s how to butcher a venison shoulder to create a perfect tied roast. Roast the meat for 20 minutes in the oven, then remove from the heat.
Place the venison shoulder in a roasting tray, season wel then sprinkle over the chopped thyme. When the pan is hot, pour in a generous amount of olive oil (approx. Season liberally with salt and pepper. Rub away any excess salt with kitchen paper and place the shoulder in a large vacuum bag with the oil and seal under pressure. Arrange the onions in the centre of a roasting dish. 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. Continue roasting for 15 to 20 minutes per 500g reaching a core temperature of minimum 56°c for a medium rare joint. Tie together the herbs with string, add to the dish and cover the container. Remove venison shoulder from the oven and allow to rest for at least 30 minutes. Lower the oven setting to 180℃ (350°f) and wait for the oven to reach the correct temperature. Fry the onions in the butter until softened.
