Quick question- frozen venison

lostinrates

I have some big hunks of venison frozen....was not hung. Have been told I should marinade them for a FORTNIGHT in red wine. TBH, not sure I'm up for that. If I remove from the freezer tonight to defrost and put in red wine tomorrow night can I roast for Saturday night? Or....would it be better in the SC (not something I've ever had much success with) considering its not hung?

madmittens

Hi lostinrates

I may be wrong, but I think hanging increases the tenderness/strength of flavour? We often eat pheasant but don't like a strong gamey taste so don't hang it, and cook whole in the slowcooker. I'd be tempted to just cook your venison as a casserole in the SC, or at a low heat in the oven (in a red wine sauce - with lots of buttery mashed spuds!)

we_need_to_save

Don't worry about it not being hung, the flavour will be good anyway... just slow cook or casserole, great served with rumbledethumps!

safesound

My husband stalks and I never hang the venison (because it makes it taste like horse smells IMO). Defrost and use as you would fresh beef of the same joint.

quintwins

i've never not had hung venison tbh altho it's not hung for long, but a fortnight seems abit extreme surely it would start to mould, i'd slow cooker it altho i rarely do venison in the slow cooker because there hardly any fat in it it cooks lovely and tender in the oven anyway and i kepe my slow cooker for cheaper cuts of meat