To ask how to cook venison

[LEMtheoriginal]

We were given some venison that dp has frozen. We had one joint today that dp had cooked in the slow cooker. It was ooookay but not amazing. I like meat pink but not sure if thats ok for venison. I have one shoulder joint left - how should we cook it?

Red wine casserole

Google is your friend

Don't bother, it's awful!

But its free!!

I love venison!

You can have it pink.

Do the same as you would for a lamb shoulder!
Or I would coat in flour and seasonings, brown the edges and chuck in the slow cooker with various veg, use red wine to deglaze the pan and chuck that in with some stock all day :)

6079SmithW I find that Google isn't your friend when it comes to cooking, I much prefer a recipe recommendation from a friend, second best would be a forum where several people will give opinions.

OP, I have only had venison a couple of times but found it very dry, so the red wine casserole recommendation might be good. (Especially if the venison was free, you don't know how old and tough it will be!)

Oo sorry- just went back and read you had the first one in the slow cooker! Maybe try again but different ingredients to the first?

You shouldn’t slow cook it op, venison is very lean so treat it more like a fillet of beef ie seared and have it pink in the middle. I’ve never had shoulder (which actually may work much better slow cooked than the cut you first tried) but had venison wellington at a wedding recently and was lovely.

The problem is that venison is really lean and is hard to cook.
The shoulder of an animal does a lot of work so should be cooked low and slow. As there isn't much fat, a casserole is your best bet. Flavour with juniper and bay, good stock and red wine

Juniper and bag is a good shout but our favourite is clear it in marmalade and cook it slow and low. The last joint I had was about 3kg, I cooked it at 160 for 4 hours then just left it in its juices for about an hour. It just fell apart.
Each to their own and I appreciate not everyone likes everything but i think those who say it's awful have not experienced a decent cut.

In a tagine is great with butternut squash, and spices, served with cous cous 😋

Venison is one of my favourite meats. I usually buy steaks and cook them rare or medium-rare as I would a beef steak. Well done is not a good idea, as the meat is super lean and will dry out.

A shoulder joint would be great slow cooked in a casserole. I sometimes cook venison bourguignon, with red wine, herbs, garlic, juniper & chestnut mushrooms. It’s very popular.

Autumn is definitely my favourite food season

Medium cooked venison steak is less tough than steak, IMO. Depends sometimes on the Venison. Red or fallow. Fallow is very mild in taste.

It depends on the cuts. Depending on those cuts, it's either very fast or very, very slow.