Frann 882 Posted January 9, 2013 Report Share Posted January 9, 2013 Woodcock in Cumberland sauce on toast. Had that in the US and it was great. Quote Link to post Share on other sites
stewie 3,387 Posted January 9, 2013 Report Share Posted January 9, 2013 My skills as a cook are somewhat limited. Roast venison........... I only get two types of cut from a deer.......... frying steaks and stewing steaks. Actually that goes for just about all game! Cooking for one is sad enough without spending hours on it. :laugh: cooking is easy mate!!! turn oven on, put meat in, baste it throughout, take out and enjoy when its done............. and cooking for yourself is the best way, as no cnut cant enjoy it then............ 1 Quote Link to post Share on other sites
jasher 55 Posted January 9, 2013 Report Share Posted January 9, 2013 (edited) My skills as a cook are somewhat limited. Roast venison........... I only get two types of cut from a deer.......... frying steaks and stewing steaks. Actually that goes for just about all game! Cooking for one is sad enough without spending hours on it. there's a topic pinned on the deer forum with pics on a step by step guide for jointing different cuts, after following that a while back I always do boned rolled joint for roasting now (makes a cracking Sunday roast) give it a go it's easy enough to follow and once youve done it once it takes no time to do. Edited to add I've just seen you said cooking for one...if you do that roast joint you get a nice sunday lunch and enough left over for your sarnies for the start of the week lol Edited January 9, 2013 by jasher 2 Quote Link to post Share on other sites
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