I have a venison hip roast, should I marinate it, treat it like pot roast? or slow roast?
Really don't want to ruin this beautiful meat and truthfully haven't cooked a roast in about a decade. My father (the hunter) gave me the roast with instructions of "put in the oven to cook it" with the look that fathers can give when i asked how to prepare it. So I would really like a few more details on the cooking. Any help would be great.
Was thinking of making Yorkshire pudding to go with it.
It is pretty lean so it isn't the perfect match for braising like a pot roast but unless you want to cook it very rare, it will be tough. That is a very active muscle.
I think I would braise it, low and slow.
You can reduce the gaminess or the meat by marinating in milk or buttermilk for 24 hours according to several sites I have seen. I would do that, also.
Depending on where the deer was harvested and how it was handled immediately after it was taken, gaminess may or may not be an issue. But if in doubt, prepare it with the thought in mind that it may be a bit gamey. You might also cut a small piece of it and fry it up for a taste to get a better idea of what to expect in that regard.
Whether you choose to marinate (I would marinate in a brine solution) or simply roast it as your friend suggested. Roast it covered, (a braise) slow and low, and uncover for the last thirty minutes or so. Careful not to overcook it. Overcooked game is "ungood".