Please talk to me about pot-roasting?

[meltedmarsbars]

In particular, a piece of rolled venison dh came home with (why do men buy game? )

It weighs 1.25kg, I have all the usual veg available, but one of my guests tomorrow cannot have red wine (migraines).

So, what do I do, and how long do I cook it for, and with a lid on or off?

Any suggestions?

what kind of pot do you have?

a creuset-style?

I would rest the meat on a trivet of veg - carrot and onion perhaps with a bit of bacon draped over the top of the joint, a splash or two of water or stock

oh, first of all seal the meat, sorry, then onto trivet of veg then lid on and roast for about 1 .5 hours, it might need longer as vension is v lean

om nom NOM

I've never cooked venison, but if it was a chunk of beef I'd put it into a covered roasting dish with about a pint of stock at 170 for about 2 hours, checking it from time to time and maybe turning it a bit. HTH

I have a choice of pots - including steel and le creuset knock-off.

Amuminscotland - do you brown it first too?

I did this at Christmas and my mum reckoned it was the tastiest piece of meat she had ever eaten. It wasn't actually a pot roast, but I did cover it quite tightly with foil whilst it roasted.

This link might be helpful. Doh!

Thanks for that - don't know if what dh boought was haunch or not - neither does he ! Its a rolled piece, so sonder if I might be best treating it as a pot-roast - found this bbc recipe so I might do a combination of them all.

Need to go and dig up parsnips from the alootment now...

alootment? full of loot? not at this time of year..