This venison roast recipe is a get-up-in-the-morning set-it-and-forget-it kind of recipe. At the end of the day, expect a ...

and being greeted with the smell of venison cooking — lifting the lid of the Dutch oven, steam rises from a hindquarter roast ...

Drizzle with olive oil, a sprinkle of salt and roast in a 200C oven for about 12-15 minutes until crisp. For the venison (cooked medium-rare): Season the venison roast with salt and pepper and rub ...

Roast in the oven for 50 to 60 minutes, until squash is soft. While squash is roasting, heat a large skillet to medium-low and cook venison slowly. Cover the pan to keep moisture from evaporating.

The venison isn’t totally free-range — meaning wild. It comes from deer that roam happily in their clean green pastures in Hawke’s Bay. And the crayfish that freely wander our sea floors ...

Sit it on the hot baking tray and roast for ... and cook for a few more minutes, until it has a coating consistency. Add more salt and pepper if necessary. Carve the venison into very thick ...

Venison can be substituted for beef in most recipes. The most popular cuts for roasting are the saddle, loin, fillet and haunch (leg). Because the meat is so lean it needs careful cooking ...