I bought a Venison joint from the butchers. I've found an instructable that says cook @ 54°c for around 12 hrs. This sounds perfect, I'm looking forward to it already!
I took this around to the in-laws for sunday dinner.
After the rest of the meal was prepared and the roast potatoes were 30mins away, I put the venison in a hot roasting tray and roasted it for around 20mins.
The texture and taste of the meat was close to liver! It was better than if I'd just roasted it, but if I did it again I think it only needs an hour or 3 in the bath at around 57c, then 30-40mins in a 200c oven. That would be enough cooking for it. A haunch might be different?
I took this around to the in-laws for sunday dinner.
After the rest of the meal was prepared and the roast potatoes were 30mins away, I put the venison in a hot roasting tray and roasted it for around 20mins.
The texture and taste of the meat was close to liver! It was better than if I'd just roasted it, but if I did it again I think it only needs an hour or 3 in the bath at around 57c, then 30-40mins in a 200c oven. That would be enough cooking for it. A haunch might be different?
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