So I just got a frozen venison leg from my mother which in turn got it from their hunter, and that's all I know about the animal it was attached to. I have been looking around a little bit on the internet for information about venison and sous vide but I can't really find all that much on that part of the animal. What I did gather was that I might be dealing with some sinew depending on what exact part of the leg I'm dealing with. As I said it's frozen so I can't really tell from looking at it.
In most cases I have found however that there seems to be some likeness between how you go about cooking lamb (?) and if that is true I have read somewhere that you might want to butcher the piece, cutting out most of the sinew, silverskin and so on and then cooking the muscles seperately. So I'm thinking of having that as a game plan when thawing this thing and if it turns out it's not much sinew, etc. I'll just cook the thing whole.
In case that it is a good game plan I'm thinking of butchering the muscles out of piece and make a brown stock out of the bones and the other left overs from the butchering. I'm also thinking about doing Pommes Boulangére which seems to be a normal side dish to lamb and making a reduction of the stock, the juices from the meat and some red wine to mix together with a little bit of mustard. The ideas for this dish comes from the lamb stock recipe in the book Heston At Home. Please correct me if this sounds like a weird thing to do with a piece of venison!
