Next experiment: – Venison roast

This topic has 2 replies, 2 voices, and was last updated 12 years, 11 months ago by Scott Mark.

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January 22, 2012 at 6:38 pm #1352

Scott Mark
Member

I pulled a venison rump roast out of the freezer today. I’m going to let it thaw and then drybag it and age it. My Father-In-Law was so impressed by the dry-aged sirloin at the New Year’s Eve party that he wanted to try venison. I’ve got a roast, so I’m going to give it a go.

We eat venison differently than beef, and maybe different than most venison eaters. We almost exclusively but it into 1/2″ thick steaks, bring to room temperature, then quick-sear both sides. Surely, the “loin” cuts make better steaks than the leg cuts, but it’s what we do. (other stuff gets ground, if it’s too small to steak) but we don’t really cook venison “roasts”.

UMAi recommends only back-based cuts (loin, ribeye, sirloin) and the brisket for aging. But all I’ve got is a rump roast. Gotta try it anyhow. I’ve got half a shelf open in my aging fridge, to be shared with the half-brisket I’m doing.

I’ve promised the entire strip loin for a birthday party, so I’m actually quite low on beef in the pipeline. I’m a little worried! But I’ll have most of a pork loin, 1/2 of a brisket, and this venison rump roast going. And I’ll probably start another sirloin as soon as the strip loin comes out.

January 23, 2012 at 1:12 am #5447

Ron Pratt
Member

Scott,
That will be an interesting test. IMHO I believe venison is an acquired taste and the younger you were when you first started having it the better! Assuming it will become even stronger or more intense in taste then that will have to appeal to a select group of people, and though you never offered me any I will gladly pass! :laugh:
Ron

January 23, 2012 at 1:47 am #5448

Scott Mark
Member

I agree – venison could certainly be considered an acquired taste.

On the other hand, I find there is a huge variety in flavor from animal to animal. The diet of the animal makes a huge difference, and I’m pretty sure that most of the ones we get are eating mostly corn. That’s a good thing.

This animal is a doe, which also makes the meat more mild. This particular animal doesn’t have even a hint of “gaminess” to it. The loin was some of the best venison I’ve ever had.

AND….. Mwu-wah-hah-hah-hah-hah-hah!!!

I USED A DINNER PARTY BAG!

The roast was 2lb, 2oz and is happily aging next to the half-brisket.

I haven’t yet decided how long I’m going to age it. I think the dehydration might go a little quicker in a small roast, but I don’t think the “aging” will occur any faster. I also agree that concentrating the flavor might be something to do a little less than in a beef sub-primal.

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Next experiment: – Venison roast

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