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Venison Cuts
Appears in
Published 1991
Allow 250g (8oz) meat on the bone and 175g (6oz) meat off the bone per person. Begin roasting in a preheated oven, 230° C, 450°F, Gas Mark 8 for 10 minutes, then at the temperature below:
| Cooking method | Temperature | Time |
| Roasting joint on bone | ||
| Haunch (leg), saddle | 180°C, 350°F, Gas Mark 4 | Rare: 12 minutes per 500g saddle Gas Mark 4(1lb) plus 12 minutes if necessary Medium: 15 minutes per 500g (1lb) plus 15 minutes if necessary Well done: 20 minutes per 500g (1lb) plus 20 minutes if necessary |
| Roasting boned rolled joint | ||
| Leg, shoulder | 180°C, 350°F, Gas Mark 4 | Medium: 20 minutes per 500g (1lb) plus 20 minutes if necessary Well done: 25 minutes per 500g (1lb) plus 25 minutes if necessary |
| Casserole | ||
| Shoulder, boned and diced | 180°C, 350°F, Gas Mark 4 | 1½-2 hours |
| Grill/Fry | ||
| Tenderloin chops or steaks | Medium heat | 20-30 minutes |