So I decided to try roasting a 4.5 lb haunch of venison for Christmas dinner which I ordered from a trusted organic butcher. Now that I've picked it up, I'm suddenly nervous about cooking it properly, no doubt because it's the most expensive piece of meat I've ever bought. I've never cooked venison before.
The recipe I was planning to use calls for making a marinade from an entire bottle of red wine (I am using pinot noir, and welcome comments on this choice if you think the wine marinade is a good idea) along with sauted onions and carrots and various seasonings. I'm supposed to marinate the meat for two full days, turning it occasionally. Then I need brown the haunch with 8 oz bacon before roasting. The marinade is reduced and strained over the roast before the meat goes in the oven. So it's going to have a lot of flavours from the marinade and I'm worried the meat will primarily taste of red wine. There is also no mention of larding or barding with fat or bacon, which is something that seems to come up in a lot of online recipes.
For those of you who have roasted a venison haunch before, I welcome your thoughts on whether or not to marinate, and whether or not extra fat is needed.
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