Hi
Looking for a few ideas on cooking a leg of venison, just read the shoulder of venison thread so have a few ideas, what sort of timings am I looking at, do I need to cover it with streaky bacon like have done for other game ??
Thanks
Hi
Looking for a few ideas on cooking a leg of venison, just read the shoulder of venison thread so have a few ideas, what sort of timings am I looking at, do I need to cover it with streaky bacon like have done for other game ??
Thanks
I do it really long and slow. Sometimes I make little slices and insert a sliver of garlic if I'm feeling adventurous.
The most important ingredient is the side of my wife's hedgerow jelly - crab apple and rowan.
If it's fresh and done right, it's great on it's own.
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