Quick /ck/ help ! I got a rack of venison off of a hunter friend and it's the most impressive looking piece of meat I've ever seen. Babushka wants to cook it but not sure if trust her.
Her method
baste in salted butter and slow roast at 150 degrees c for 3-5 hours
I have bad feeling about babushkas method. Do I tackle old woman now before it goes in the oven or beat myself with branch for daring to question Babushkas wisdom.
tell babushka if she fucks up the venison then she will go in the oven next
>>9435296
Why are you doubting her when you yourself have no idea what to do with it?
Eww gross. Toss it out
is deer meat good? rate vension 1-10
>>9435296
I looked at a couple of recipes online, neither one took the low-and-slow approach. https://cooking.nytimes.com/recipes/11667-maple-roasted-rack-of-venison
>>9435296
She's gonna fuck up that meat, bro! Here's what you do, marinate the meat in your anus over night, then take it out and slice it into thin carpaccio style slices and eat it raw.
>>9435296
How the fuck do you think you roast a piece of meat? 300F is not low and for a large piece of meat 3-5 hours is not slow.
>>9435296
Venison is very lean.
She's gonna dry the fuck out of it.
Rub butter or olive oil on it.
Roast it at 225C for 30 minutes, then drop the temp to 125C for about 90 minutes, or until the internal temperature reaches 65C.
Rest it under foil for 20 minutes, then carve.
>>9435331
I love it. A buddy of mine in Georgia used to make venison chili every week for Monday Night RAW parties. I'd give it an 8, with bison being a 9.