How To Roast A Haunch Of Venison The Easy Way.TheScottReaProject

[@Ivan_Glamdryng]

OH MAN!!! I just about cried when you said "wash the pan". I was thinking a Burgundy to deglaze with about 2 Bay leaves, 4 to 6 cloves of garlic, medium size shallot, salt and cayenne pepper and a corn starch slurry to thicken. Strained into a serving bowl. That would be my way to honor that mighty piece of deer. Once again your hard work for us is a nugget of solid gold! Thank you!

[@TheScottReaproject]

+Dale Wright Hi Dale,it was a joke,really i just dipped bread in it off camera,but your right i always use the pan juices mate,all the best .Scott

[@Ivan_Glamdryng]

Good one. Keep 'um coming!!

[@lemagreengreen]

+Dale Wright I use port to deglaze, a little beef stock and redcurrant jelly, bay and salt/black pepper.

[@Rebekahdavignon]

+Scott Rea - any chance you could show the cleaning and cooking of a beef heart? I have one in my freezer, but I'm hesitant.

[@Uncle_Chuck]

+Scott Rea I knew it lol

[@liamnolan9614]

Keeping it simple often seems to be the best way to go. No fancy stuff, just great food with natural flavours. My mouth was watering looking at that sandwich. Well done Scott.

[@MrAnime74]

Today I cooked a Venison for the very first time. A fresh 2kg joint from The Wild Meat Company here in the UK. My son really wanted to get it and as I have never tried before and always open minded to new things thought I would get one for Christmas. I searched aimlessly for different recipes and cooking methods and decided to use this one. I followed the instructions precisely, word for word, and it came out absolutely perfect! Precisely cooked to exactly how I wanted it 'Medium to Well Done'. Thank you so much, Scott, I really appreciate your simple to understand and follow instructions. Fantastic! *Thumbs Up*

[@NicolaField-i5l]

Never cooked venison before, followed your instructions to the letter and our roast haunch of venison was absolutely fantastic... thank you!

[@TheScottReaproject]

Thank you Nicola. Much appreciated

[@KspaceDoc]

Thank you for the recipe & advice. I have several white tail deer hind legs that will be seared/roasted and even smoked, thanks to you. Cheers & please continue to produce excellent instruction (and cheeky) videos for your fans! -Doc🇺🇸

[@dean8366]

Brilliant. I've just followed your instructions exactly. It worked perfect, the best venison I have cooked. Thanks

[@matthewbrown5677]

Spot on .....cooking for the first time.

[@flashtheoriginal]

Woah!!! We havent met but we may as well have. I cant cook, Ive never tried... until I saw this. Ordered a wild Scottish boneless haunch and today I followed your recipe to the letter. Christmas Day dinner, alongside a turkey crown.....Family were stunned; the venison was perfect. Succulent, tasty, excellent colour. Many thanks. Im inspired to do more!!

[@jonbell3020]

Just done this exact method (after watching a ton of other videos) on a piece of venison given to us by a friend ….. oh my good god! Absolutely amazing! Thanks mate 👍👍

[@donhughes8465]

Thanks for this video, Scott. I'm defrosting a lovely haunch of venison at the minute for tomorrow's Sunday Dinner. This video will be my guide for cooking it! Yorkies, Roast Spuds, veggies. Looks like I should get a fantastic gravy off it, too! Thanks, again. Your channel is my go-to for game cooking....

[@Bootsnpackpack]

The best tutorial I’ve found for roasting game meat. Thanks!

[@mita232]

looks delicious, and I think that cutting it up with that machete makes it all the more tasty... also, i like my herbs and garlic, so I think that rosemary and garlic would've made it incredible

[@karlpalsson7772]

Many many many thanks! Bought a frozen venison roast and was completely clueless how to cook it. Followed this exactly and it was perfect!

[@ex-pfcwintergreen417]

Well done. Venison is an incredibly tasty meat. Archers are hunting white tailed deer in Michigan now, come mid November I will use a firearm to harvest one or two deer. Your method of preparing a roast is appealing to me. Simplicity is under rated.

[@shrebus]

I prefer it more rare but even this, i would eat till my belly blows out, with a good mushroom sauce! OMG. Thx again Scott!

[@juliapreston4201]

OMG I cooked a bone in haunch tonight using this method! bloody MARVELOUS! I deglazed the pan and used the juices to make a fine redcurrant gravy

[@Larry342516]

Delicious looking roast Scoot. Thanks for the video.

[@hootenanny58]

Jayzus turned water to wine. But at the ScottReaProject, we don't need all that fandango. In Scott's hands, the venison becomes liquid gold. Luvely. Out of this world Scott :-)

[@frankruzicka7371]

amazing channel, love all of your videos. makes me want to switch careers! keep up the great work!

[@anthonyhartill8626]

Just cooked as you instructed for Christmas Lunch... it was superb ... Thank you and a Merry Christmas

[@kenabell4978]

Thanks Scott, was a bit apprehensive but looks quite easy, keep them videos coming mate

[@stucook4857]

as always... excellent work limey.

[@DJCW_]

Good lord, that looks amazing.

[@Ruger41mag]

Brilliant! I have some Axis deer in the freezer and I am going to use this recipe for a roast. Thanks for sharing.

[@trevorbaker1537]

Nice one! Used this method for a 750g haunch that we had on Christmas Day. Mrs B preferred Medium to Rare.but it turned out perfecly. Served with a red wine sauce which I had not tried befoe but it turned out well.

[@bricenaylor5708]

Very very nice video! Making a roast right now, adding some gingersnap gravy!

[@eddiegibbons6428]

Great vid mate 👍👍👍👍

[@efm4783]

Love your channel! You’re amazing!

[@garycliff7055]

Perfectly cooked mate, so happy that you are not in the " I cooked it wrong so I will tell everyone its meant to be raw" brigade of chefs. I cant stand under done meat and then a chef who tells you its meant to be that way! atb mate keep them coming.

[@TheScottReaproject]

Thanks Gary.i like to think, I tell it like it is with all my recipes mate.cheers.scott

[@kirkferguson6496]

Absolutely mouth watering. I swear I can taste it!

[@FloydofOz]

Another great one from the great one. Scott--I've only got two more venison roasts from last year's hunting left. I'll try this on one of them. Are deer farmed now in the UK? I always thought farming wasn't possible because of how deer breed. Last weekend I tried cooking a venison haunch roast like a beef brisket and it turned out fantastic. Here is what I did. Brine: 1/2 cup sugar 1/4 cup salt 1 Tbs black pepper1 tsp cayenne pepper 1 cup BBQ sauce 1 bay leaf3 garlic cloves --I let it brine for two full days. I went easy on the salt since it was a long brine. Dry rub: 1/4 cup brown sugar 1 Tbs paprika1 tsp chili powder 1 Tbs salt1/2 tsp cayenne pepper1 tsp black pepper I then smoked this on a standard Webber charcoal grill for 1 hour with indirect heat. Then I basted it with bbq sauce and put it back on for 15 minutes. It was so good I almost passed out. I've enjoyed so many of your recipes so I like sending a few ideas your way from time to time. Bow hunting opened here last week. Wish me luck.

[@TheScottReaproject]

+FloydofOz Cheers dude,ive made a note of that,ill give it a spin,when we get some sunshine,,so next year then...all the best.Scott

[@pencils1951]

+Scott Rea Unrelated comment. I see you did not remove the silver muscle covering, (at least that's what I call it). Yet according to many chefs they usually advise its removal. I usually cook the meat in foil and brown off for a few minutes, Of course we all use what suits us, but I find foil cooking produces a far tender joint and the juices that have not been evaporated are excellent gravy. This is not a criticism, purely an observation.

[@bain5872]

Scott, I know you are a butcher by trade and a very skilled one at that however, you also are a creative and excellent cook as well. Have you thought of opening a specialty restaurant? I'm sure they are some investors lurking around. I think it would go over very well.

[@CraigArndt]

Unbelievable, man does that look great!

[@adamsoutdoors4250]

Everybody loves the vids and the skills you pass on! Its about time everyone makes a donation to the channel as time and ingredients don't come cheap. lets keep this channel going peoples!

[@rudyrodriguez7467]

Beautiful haunch mate!

[@jeffhouse9387]

Got mine back from the processor just today! Thinking this’ll work well for Thanksgiving here in NC!

[@jamesgreen4522]

I wish I was in England now. It looks so good.

[@nathanjohnwilliamson7675]

Wish me luck, about to do this for the first time next week for the family 😬😅 I’ve had good success with other game meats and getting better so 🤞

[@RTB779]

LOOKS GOOD

[@GrillingNetwork]

Great Job on this video!!

[@tymesho]

phenomenal, as always. can you tell me if you worked with the drippings and the fond to create any sauce? (I don't think I would have the patience, with the horseradish and bread at hand as well) also, I could not tell from this vid, although I seen the previous one and asked if you removed anymore "silver", before preparing to cook. thank you so much!

[@zacherynuk842]

N00b Question. Do you waft you oven down to 150 or just let it cool down normally with the meat in ? I normally waft in such cases...

[@Moorvale55]

Hi Scott mate, I love this film, what a simple way to cook! I have access to shoot venison so I will try this method. Very well done mate and many thanks for your time and effort. (Where's the bread ?! LOL). P.S. Shared on FB mate.

[@TheScottReaproject]

Cheers Geoff.your a diamond mate,all the best Scott

[@paulco4145]

Perfection.

[@belowpip420]

I've cooked ground, tenderloin chuck, backstrap, fillets and I've taught myself very well. Today I got a frozen venison roast for the first time and I have to admit that I'm intimidated as hell, because I don't wanna screw it up

[@gordjohnson70]

Gas mark ? " fahrinhight or centrigrade" ?

[@zoinkedshaggy]

Mass auge. Love the vid my parents will be visiting your nation while I make this at home.

[@RJM1011]

Wonderful ! :)

[@paulm8392]

Looks great. I've a few haunches to take care of. Going to check your boning clip first though... 100%

[@nancypoulin8016]

I must try this, looks real good :)

[@jasperkleinjan9955]

Scott, can this cut be frozen after its tied and then thawed to enjoy at a later date?

[@jaxbbqpit7011]

Great technic for roasting venison, would love to see your take on low and slow barbecue. Didn't see a posing from Dougie on this video, let's hope all is well with him.

[@gillbrown4077]

Interesting if a bit ? mix of metric, farenheit and centrigrade .

[@Gqspeed]

How do you feel about sous vide a haunch? Then sear it?

[@adamsoutdoors4250]

Well done again scott, you need to start doing game, real food cooking classes. Field to fork baby.

[@darkorb316]

I have just watched your video, how to cook a haunch of venison, my god it was torture to my taste buds.I could tell you where from UK, as you like your dipping bread like us.Fantastic video- Cheers!

[@kylecondra1685]

Can you do a video on streak or shrimp tacos

[@OnTheFritz602]

Brill! Farm raised, or is this hunted?

[@sterlingjohnson289]

I was wondering if there isn't any wild boar around your area ? and if you might be able to maybe do a video on wild boar. here in Hawaii we do have a couple of Deer species available to hunt ! They're on different islands and it just so happens that I live on the one island that does not have any deer on it. such is life... But what we do have is a lot of wild pigs, and over the years I've tried making sausage which were atrocious lol way...to dry and crumbly, barbecue, smoked and cooked in an underground oven known as an Imu. but that's about all we do here in Hawaii with wild pork. I know you're guy that'll show the world what goodness can come from that Nobel of beasts the wild boar! thank for all you do Aloha and keep up the good work

[@adamsoutdoors4250]

Where can I order the bands that hold the meat from scott? also on youre bunny burgers is it ok to soak the rusk in water first? just don't like the way they sit dry.

[@TheScottReaproject]

+Kind heart Yes you can soak the rusk first,about the same weight in water to rusk,email me at [e-mail] and i can sort you a link for the bands,cheers

[@lanzi655]

i do loke it.

[@tonycushen9372]

Nice one Scott 3kg tomorrow!

[@noeward353]

Keep it Real, brutha.

[@nathanleach2973]

buck or doe? looks fantastic

[@TheScottReaproject]

+Nathan Leach A buck Nathan,cheers mate.

[@johnsmith-sw7ii]

YUM_YUM

[@jonnyjunglejuice8672]

Why did you not take off the silver skin? And what is the purpose of putting the seasoning on the board and then rolling the meat in it instead of just putting it directly on the meat?

[@xavierpaololedesmamandreza]

Are you using the same board for the raw venison and cooked.....? 😳

[@alexcrockett5665]

He did say he washed up in between

[@soapyseth]

what's "gas mk 7"

[@octagon12011]

425 Fahrenheit.

[@imsowhiteandnerdy25]

is the blood safe with venison?

[@dungtran-nc8sw]

Jerry yes. I'd be weary if the deer had CWD but even then there's no documented case of a human getting CWD from venison consumption.

[@frankwaynefrank4081]

bloody beautiful hope my leg comes out the same

[@marn1186]

Might want to take it easy on the seed oils. Just saying.

[@MtnBadger]

That's medium and anything Moore done ... isnt. Not in my house (family of butchers) Medium rare to rare... (129°f - 135°f) is just fine for this, beef, bison, goat and lamb. Here's a great tip. Once you've seared it throw it in a vacuum seal bag and drop it in a tank of water @ 129°f (rare) to 134° (med rare) for about 3hrs. So tender and juicy it melts in your mouth. If you don't have a sous vide circulator, which are cheap enough off eBay for an acceptable home unit, you can use a thermometer and closely monitor your temp. A gas stove is the way to go here as you can adjust the heat infinitely. Sous vide is the way to go, cooks even from very edge to center. And you don't have to rest as long either as when the meat isn't cooked at a higher temp, the fibers of the meat aren't as shocked so don't need as long to relax. Makes the best prime rib roast you've ever had. You can do the searing after you cook, as well. Another tip, ALL SALT is SEA SALT!!! *smile* It all comes from the sea. My tongue is in cheek but I'm actual making a valid point. Not all coarse salt Is created as equals. Be more specific as to kosher salt, plain coarse salt, Himalayan or Hawaiian salt, etc. There are lots of choices with varying flavors and how well they hold up. I'm presuming you mean kosher but I can get that or just "coarse" salt, both.

[@Norwegian_username]

What temperatur is gas mark Seven in celsius mark and what temperatur is Two….😒 preferably in Celsius since we are in Europe.. might make the video more accessible to people that don’t have a gas oven

[@alba7519]

Gas mark 7 is roughly 220⁰c or 425 F. I Hope this helps.

[@richard2mitchell]

you ship to the us?...LOL

[@texterkid100]

"If you like it well, don't bother, have a bacon sandwich" brilliant. But he's right. Over cooked venison is inedible

[@God-protect-the-IDF-and-israel]

Like the video but try not to use your hands so much they were in and out like a engines pistons. But meat looked good

[@Uncle_Chuck]

You didn't was that pan out lol It was a good bit o dripping

[@geoffbradbury1696]

Tbh that doesn't do justice to the joint. I know it's a matter of taste BUT venison is one of those meats you really HAVE to have served rarer than that shown. That has gone that awful grey colour far too deep into the meat. It would have looked far more succulent were it oozing juices and a little blood from the centre

[@WrathOfGman5]

As an american, what is gas mark 2 and 7?

[@gattamom]

7 is 425°F, 2 is 300°F

[@Krispykashew]

It didnt work. 404 - Venison Not Found. :(

[@TheScottReaproject]

What didn't work mate?

[@Krispykashew]

Lol sorry I was just making a joke saying I have no venison. Looks great and another well done video. You have me looking up some butcher shops in my area now :)

[@TheScottReaproject]

+T2ak Sorry dude,no problem,good luck,cheers.Scott

[@snsfabricating]

Shame on you. You threw out all that delicious frawn. That could have been a whole other video & side dish to the roast.

[@markbourke6887]

You had me until the white bread!

[@tracyminajjjj]

Sunflower oil 🤢

[@hastuart9639]

Can it be pot roasted in water. Yes it can, I cooked mine for at least 70-90 minutes until the blood ran clear , so you could say it was Weĺl done, but it wasn't tough , dry or had a pink centre like his. 58°with a meat thermometer is hardly cooked, mine was at least 70° and still bleeding red blood, hence cooking it longer. The liquid made a basis for good gravy after putting through a sieve and it wasn't greasy, wife added apple juice and then thickened it up. So all this Rare business is nonsense. Why do they give you sharp serated steak knives in restaurants, because the meat isn't cooked long enough for it to be tender. If I wanted to eat raw meat , I would have been a cannibal. The day previous the wife simmered some cubed stewing steak for several hours after it had been marinating in lemon juice all morning, it just melted in your mouth and was very tasty. The only reason cooks want you to eat rare steak is so they can serve it faster and knock off earlier. We accompanied dinner with a glass of Argentinian Trentino Malbec, some of which had gone in the cooking liquid, not too much though.

[@aircoug]

Sorry but that's overcooked