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Thank you for this great recipe. It is easier to slice the hindquarter while partially frozen. I wished I had fresh Rosemary but have dried what I had potted this summer. But isn't Rosemary the most all around ****e? It's wonderful with lamb so I can imagine the same holds true for venison. One question, since you bake it over night in the oven, could you use a crockpot, instead? Thanks for sharing your recipe. Zil
Hey Zil, I've never tried cooking a piece of meat that large in a crock pot. I suppose if you cut into smaller chunks to make it fit could be worth a try. All I know is something magical seems to happen to venison when it cooks overnight. It's so tender and juicy! Peopel swear it's beef. I also like to use some of it to make shepherd's pie!