Cover the oven and cook for 2-3 hours. 12. Voila! Your venison roast is ready. Venison cooks faster than beef. Therefore, it ...

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 ...

Evenly drizzle 1 tablespoon of olive oil over each piece. Roast in the oven for 50 to 60 minutes, until squash is soft. While ...

Preheat the oven to 150C/300F/Gas 2 ... In a frying pan, brown the venison a handful at a time and add to the casserole. When all the meat is browned, add the red wine, water, stock cubes ...

Preheat the oven to 180C/350F/Gas 4. Trim the venison of any remaining fat or sinew and wipe clean with kitchen paper or a clean tea towl. Rub with the olive oil, season with salt and freshly ...

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.