PRIME RIB OF ROE VENISON
A cut that consists of hard-working muscles. The meat is leaner than the same cut of beef, but it’s perfect in a steaming, flavorsome roe deer venison casserole.
Keep in mind
Don’t worry too much when preparing the meat. Remove anything you don’t want but you want to keep the fat and tissue as it will give your stew a good flavor and texture.
How to cook prime rib of roe venison
The meat needs to take its time to become tender so slow cooking is ideal. But game needs less time than other meat, especially if you have salted it in advance. Your stew should never boil, just simmer, and maintain a temperature of 85°C.
Don’t cut the meat into too small pieces as it will shrink as it cooks. Cubes about 3 x 3 x 3 centimeters are a good size.
The basics when slow cooking game:
- Slice the meat into fairly large pieces (they will shrink as they cook).
- Salt the meat at least an hour in advance – for flavor and more tender meat.
- Brown the pieces of meat in oil and butter.
- Follow your recipe. Remember that your vegetables need less time to cook.
You’ll find more ideas for cooking game under.
Game bourguignon with riced potatoes.