{"id":145852,"date":"2025-03-20T14:53:05","date_gmt":"2025-03-20T14:53:05","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/butterflied-haunch-of-venison-others\/"},"modified":"2025-03-20T14:53:05","modified_gmt":"2025-03-20T14:53:05","slug":"butterflied-haunch-of-venison-others","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=145852","title":{"rendered":"Butterflied Haunch of Venison (+Others!)"},"content":{"rendered":"


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Butterflied Haunch of Venison (+Others!)<\/span><\/h2>\n

A few weeks back I bought half a venison from Butchery at Bowhouse for \u00a340 and have been slowly working my way through it. Next up was Butterflied Haunch of Venison.<\/span><\/p>\n

The Meat:<\/span><\/h3>\n

Here is the rolled haunch \u2013 labelled as \u00a318.<\/span><\/p>\n

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The Prep:<\/span><\/h3>\n

Unrolled and cut to try and level the meat out to a similar thickness. Rapeseed oil, rosemary, garlic and salt.<\/span><\/p>\n

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The Cook:<\/span><\/h3>\n

I used the Napoleon Prestige Pro 825 for this one again as I wanted to cook a lot of side dishes and this grill is massive!<\/span><\/p>\n

Green beans, asparagus, sweetcorn, mushrooms and dauphinoise potatoes on with the venison.<\/span><\/p>\n

\"venison<\/span><\/p>\n

I cooked the venison direct over the heat and just kept flipping it every 10 minutes or so. What a great colour!<\/span><\/p>\n

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Sliced, nice and pink.<\/span><\/p>\n

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Sweetcorn, asparagus and green beans came out well.<\/span><\/p>\n

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Dauphinoise potatoes could have done with a bit more cheese I think, it tasted nice though!<\/span><\/p>\n

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Time to Serve:<\/span><\/h3>\n

All onto the tray so the family can serve themselves.<\/span><\/p>\n

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Time to Eat:<\/span><\/h3>\n

My dinner all plated up, I was looking forward to this.<\/span><\/p>\n

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Another great roast dinner on the big gas grill, so much space it makes it an easy cook.<\/span><\/p>\n

SUMMARY:<\/span><\/span><\/h3>\n<\/p>\n
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We haven\u2019t had venison for Sunday Roast for a long time so this made a nice change, really simple cook too.<\/span><\/p>\n

\u00a0<\/p>\n

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Cook Difficulty:<\/strong><\/span><\/td>\n2\/5\u00a0<\/span><\/td>\n<\/tr>\n
Cook Duration:<\/strong><\/span><\/td>\nShort: 2\/5<\/span><\/td>\n<\/tr>\n
Cook Equipment:<\/strong><\/span><\/td>\nNapoleon Prestige Pro 825<\/span><\/td>\n<\/tr>\n
Cook Method:<\/strong><\/span><\/td>\nGas<\/span><\/td>\n<\/tr>\n
Charcoal:<\/strong><\/span><\/td>\nN\/A<\/span><\/span><\/td>\n<\/tr>\n
Smoking Wood:<\/strong><\/span><\/td>\nTouch of oak<\/span><\/td>\n<\/tr>\n
Cook temperature:<\/strong><\/span><\/td>\n250\u00b0C<\/span><\/td>\n<\/tr>\n
Cook time:<\/strong><\/span><\/td>\n50 minutes<\/span><\/td>\n<\/tr>\n
Internal temperature:<\/strong><\/span><\/td>\n55\u00b0C<\/span><\/td>\n<\/tr>\n
Notes:<\/strong><\/span><\/td>\nNo major changes for this one<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n
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What else was cooking in the shack this week?<\/span><\/p>\n<\/div>\n

Steak and Chips (Rib Eye):<\/strong><\/span><\/p>\n

Following the Monday night = steak night theme, next up was Rib Eye Steaks from the Butchery at Bowhouse.<\/span><\/p>\n

\"Rib<\/span><\/p>\n

Cooked on the Thuros T1 steak machine again.<\/span><\/p>\n

\"Rib<\/span><\/p>\n

Few minutes cooked direct each side then off to rest. Nice and pink.<\/span><\/p>\n

\"Rib<\/span><\/p>\n

This was a great quality steak, one of the best rib eyes I have eaten in a while. So tasty!<\/span><\/p>\n

Chorizo, goats cheese and cumin borek:<\/strong><\/span><\/p>\n

Another recipe from Simply. Quite an easy one to prepare with pre bought pastry. You blitz the chorizo in a food processor and add the other ingredients then layer pastry, filling, pastry etc.<\/span><\/p>\n

\"Chorizo<\/span><\/p>\n

It looked and smelt fantastic!<\/span><\/p>\n

\"Chorizo<\/span><\/p>\n

My goodness, the taste was awesome!<\/span><\/p>\n

\"Chorizo<\/span><\/p>\n

Served with Pear, Chickpea and Green Leaf Salad from the same book<\/span><\/p>\n

\"Chorizo<\/span><\/p>\n

This was also really tasty and worked well with the borek.<\/span><\/p>\n

\"Chorizo <\/span><\/p>\n

I really enjoyed this meal and the leftovers the next day. A simple one to cook but I definitely recommend it!<\/span><\/p>\n

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This recipe is from Simply:<\/span><\/p>\n<\/div>\n

Goat Schnitzel:<\/strong><\/span><\/p>\n

I bought some goat chops from Cabrito Goat and when I saw the Goat Schnitzel recipe I had to make it!<\/span><\/p>\n

Goat chops bashed flat with a rolling pin:<\/span><\/p>\n

\"Goat<\/span><\/p>\n

Breaded<\/span><\/p>\n

\"Goat<\/span><\/p>\n

Oil and butter<\/span><\/p>\n

\"Goat<\/span><\/p>\n

Shallow fried for a few minutes each side<\/span><\/p>\n

\"Goat<\/span><\/p>\n

Nice colour<\/span><\/p>\n

\"Goat<\/span><\/p>\n

They came out so well!<\/span><\/p>\n

\"Goat<\/span><\/p>\n

Close up<\/span><\/p>\n

\"Goat<\/span><\/p>\n

I had schnitzel in Germany last time I visited and really enjoyed it, these were equally as good.<\/span><\/p>\n

This recipe is from Goat:<\/span><\/p>\n

Detroit Pizza:<\/strong><\/span><\/p>\n

I followed the Ooni recipe for this one. It was a bit of a rush on the day so I couldn\u2019t leave the dough as long as I wanted to.<\/span><\/p>\n

\"detroit<\/span><\/p>\n

Fired up the Ooni Pro with Ash from Smokey Oak Barbecues.<\/span><\/p>\n

\"detroit<\/span><\/p>\n

Part baked the base. A good tip I got afterwards was to warm up the pan on top of the Ooni as it heated up to help brown the base and to put it on top after.<\/span><\/p>\n

\"detroit<\/span><\/p>\n

My cheese burnt a bit, I would cover it with foil next time. Maybe a bit less sauce looking at this one too!<\/span><\/p>\n

\"detroit<\/span><\/p>\n

I do love a Detroit pizza, such a substantial eat. Mine aren\u2019t perfect by any means, I still have a lot to learn to improve them but I will keep trying!<\/span><\/p>\n

Orange and Leek Loukaniko Greek Sausages:<\/strong><\/span><\/p>\n

Everyone loves a sausage and this was another recipe I had to try.<\/span><\/p>\n

Goat Shoulder<\/span><\/p>\n

\"Orange<\/span><\/p>\n

Flipped over<\/span><\/p>\n

\"Orange<\/span><\/p>\n

Cubed<\/span><\/p>\n

\"Orange<\/span><\/p>\n

Minced then into the sausage machine<\/span><\/p>\n

\"Orange<\/span><\/p>\n

Onto the KJ to cook<\/span><\/p>\n

\"Orange<\/span><\/p>\n

Lovely!<\/span><\/p>\n

\"Orange<\/span><\/p>\n

This took me all afternoon to prepare and cook,I was shattered afterwards but it was good fun and they were nice sausages!<\/span><\/p>\n

This recipe is from Goat:<\/span><\/p>\n

That\u2019s it for this blog post, some great cooks and a good week of eating! Until next time.<\/span><\/p>\n

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The books used in these cooks and equipment I recommend can be seen in my Amazon Store:<\/span><\/p>\n

\"amazon<\/a><\/span><\/p>\n

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CONNECT WITH ME ON SOCIAL MEDIA:<\/span><\/h3>\n

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