Sear roast on all sides in the hot skillet, 1-2 minutes per side. In Senegal, this is called dibi-style lamb. https://www.greatbritishchefs.com/recipes/slow-cooked-venison-recipe To serve, give everyone some deer shoulder with some of the juices from the pot, stewed onions and garlic, and serve with the tamarind kani sauce on the side. But I prefer to use venison neck for that recipe. In the oven, set the temperature to 225 to 250 degrees Fahrenheit and use a deep roasting pan. This glorious slow-cooked venison shoulder from the Galvin brothers encapsulates so many rich, autumnal flavours, with celeriac, quince and chestnuts all present. // Leaf Group Lifestyle. As in Africa. Refrigerate the haunch in the marinade for up to 24 hours before cooking it. Never cook venison past medium if using a dry cooking style like pan-grilling or bbqing. https://www.greatbritishchefs.com/recipes/slow-cooked-venison-recipe Add the garlic and chopped habanero chiles and cook another minute. Peel and chop the carrots, slice the onion and peel the garlic cloves. Remember to only do this recipe with smallish deer shoulders, ones that can fit into a pot or roasting pan. You can roast a cut of venison meat like haunch, loin, or whole fillet in your oven or set it and forget it in your slow cooker if you have one. Pour in the stock. Season to taste, drain on kitchen paper and keep warm, If needed, gently reheat in the syrup, then remove with a slotted spoon. Unrefined palm oil can be had in major supermarkets or health food stores, as can tamarind; tamarind is very common in Latin or Indian markets, too. What to serve it with? If you would prefer to make a slow-cooked venison stew instead of a large roast, cut the venison into pieces before marinating it. Coat the whole deer shoulder with the oil. Venison is also often marinated for up to 24 hours before slow cooking to cut through the rich flavour and help to tenderise the meat. Set the meat on the onions, pour over a little stock, seal the whole shebang and cook very slowly until tender. Lots of things, but it all depends on the deer. © 2020 Hunter Angler Gardener Cook, All Rights Reserved. Roast until tender, which should take at least 3 hours, and as many as 10. On the stovetop, use a Dutch oven with a lid over the lowest heat setting, cooking the venison haunch like a pot roast. While deer shoulder can certainly be used for that Polish-style dish, I decided to look more south for inspiration this time. Cut 10 deep slits in roast; place a garlic clove in each slit. Mince. How Long to Slow Cook Eye Round Roast Beef Per Lb? Oh the regrets for not having found this method 30 years ago. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. You can “Africanize” this by using red palm oil instead of peanut oil, and intoxicatingly aromatic selim pepper instead of regular pepper. Place in the fridge to marinate for 24 hours, The next day, remove the venison from the dish and set aside. coat the roast all over with oil, using 2-3 tbls. This recipe uses a slow roasting technique that produces a medium rare roast that's light pink from the center all the way to the edges. Sear, then oven roast. If you're making the sauce, do this while the venison cooks. Tie together the herbs with string, add to the dish and cover the container. Feel free to add some vegetables or use different soups in the recipe. And while there are some cool Senegalese touches you can add to make this more “African,” the basic recipe is easy to make. 1 hour @ 100C. Add all of the ingredients to a pan, bring to the boil then reduce the heat to a simmer. I got my inspiration for this recipe from Chef Pierre Thiam’s cookbook Senegal: Modern Senegalese Recipes from the Source to the Bowl, which is a great introduction to one of the most interesting cuisines of Africa. Pan-fry, bbq. Sear, then gently casserole. This process takes hours. Place the chestnuts in the oven for 1 minute, To plate, divide the venison between 4 plates and scatter the mushrooms, chestnuts and quince wedges over the top. Marinating the venison haunch before slow cooking helps to begin the tenderizing process. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. You then smear it with a mixture of Dijon mustard, cumin, and black pepper. The vinegar in the marinade starts breaking down some of the tough muscle connections in the venison. Everything in this recipe is simple, although, as I mention above, you can add a few West African ingredients to make this a bit more exotic, if you want. Add half of the oil to a heavy-based, ovenproof pan until almost smoking, then add the vegetables, cooking until nicely caramelised, Use the seasoned flour to dust the venison shoulder all over. This gives the meat more color and flavor. Serve immediately, The White Swan - game and fine wine dinner review, Enter the Great British Chefs Foodie Survey now, 3 hours 30 minutes, plus 24 hours marinating time, 100g of plain flour, seasoned with salt and pepper, Join our Great British Chefs Cookbook Club. Using a thin knife, stab the venison in various places and shove the batons of garlic inside. Venison cuts suited for slow cooking mainly include shoulder and leg, as well as meat from older animals. Add the remaining sauce ingredients, mix well and simmer for about 15 minutes. insert a meat thermometer into the roast and put skillet and roast in the oven. 0 %, tablespoons rib rub seasoning (most any rub will do, just not too much salt). Steaks and medallions. Heat the peanut oil in a large pan over medium-high heat. Total Carbohydrate The dish is the one that Chris Galvin would most like to be remembered for, and came about after forgetting he had to present a dish at a conference of heavyweight chefs. Crusty bread, rice or sweet potato-plantain fritters are a good accompaniment. You will need to completely wrap the deer shoulder, so have enough foil to do that. Senegal: Modern Senegalese Recipes from the Source to the Bowl. When ready, remove the pan from the heat and set aside, When ready, remove the venison from the oven and allow to cool. Approximate cooking time for rare. Which route you take is up to you. Lamb or venison shoulder can then be served with Senegalese tamarind Kani Sauce, which is essentially a tomato sauce with tamarind and Scotch bonnet peppers in it (recipe below).