12 January, 2015
Meats, Wild Game
The best parts to roast are from the hind quarters.
Author: Alan Simmons
- Haunch of venison
- salt and pepper
- strips of bacon
- The best parts to roast are from the hind quarters. Trim up the meat and wipe down with a damp cloth. Coat well in salt and black pepper and then pin the bacon strips over the roast with some toothpicks.
- Place in a pan with dripping and in a pre heated oven (180c) for 1 hour per kilo. Venison should not be overcooked and is best undercooked like beef....pink in the middle.
- Because venison is very lean the bacon is best if it is quite fatty.
- Make a gravy from the pan scrapings and serve with roast spuds, kumera and parsnips! mmmmmm.