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bacon is good in some roatst because it will add the needed fat, but in my opinion i want the flavor of the deer not pig.  bacon is often an overpowering flavor.

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All work and no play make Homer something something

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Signed,

Chef Boyardee

well all.... I cooked it my way and it was INCRRRREDIBLE!! Apparently these deer up here sustain themselves on peas. The meat was amazing.... not even a little bit gamey... I kept lots of water in the bottom the roaster and basted it often.... it was falling apart tender! mmmmm.... tasted like roast beef.....

and yep... threw in some potatoes, carrots and onion towards the end.... beeeeutiful!

thanks for all the tips though! I'll have to keep those in mind! There's lots more in the freezer!!


actually, today I went out to a friend's farm and watched 'em skin one and butcher it... then I tied it all up and wrapped it for them... I thought I'd get grossed out, but it was actually fun!

..... shoulda took pictures...

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Hmm I can't give you a recipe, but I can suggest soaking it in water and vinegar....not  a lot of vinegar, but it helps reduce the gamey taste a lot. Then do whatever you will to season it. I personally like rosemary on venison, along with some garlic and salt and pepper... dunno if that qualifies as a recipe or not  LOL . EDIT: yeah I noticed you already had it (something to make note for next time... sorry sick and overtired..leaving now )

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Te audire no possum. Musa sapientum fixa est in aure. (I can't hear you. I have a banana in my ear.)

thing to remember bout venison is that its lean. No fat on it to keep itmoist. so however you cook it make sure it doesnt dry. Game lends itself nicely to fruity flavours. Try a glaze of cranberries or red currant jelly. Both go well with venison. if it is such a small piece of meat I would be more inclined to casserole it. Cos it is going to be best with a slow cook to break down the tension in the meat. some mixed herbs, garlic, zest of a lemon, a tsp of vinegar, dijon mustard and 1/3 cup of cranberry jelly or red currant. 100ml of red wine some carrots and onion little beef stock and throw it in the oven cooking slow then just thicken a little before serving.

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"Be who you are and say what you feel... Because those that matter... Don't mind...And those that mind... Don't matter."

Great to hear it turned out good!!!

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Will sing or fish for food!!I'm not quite right!!

ohhhhh!! I'm SO gonna use red wine next time! Why didn't I think of that!! Thanks, Morgan!!

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