Haunch of venison

[shroomz]

Hey folks, I've been made responsible for cooking a haunch of venison for tomorrow. At 6.4kg it's definitely the biggest piece of meat I've ever taken on.
My initial thoughts were to use my new sous vide machine but I've read some people having inconsistent results with texture so at the moment I'm leaning towards just a bog standard oven roast with high temperature, followed by reduced temp until an internal temperature of 60C is achieved. I just wanted to ask what method would y'all be tempted to follow? Low and slow? BBQ and smoke?

 

[glitch]

Does it have the bone in? And if so, can you debone it and truss? It'll make carving a lot easier when it comes to it.

Anyway, partly for simplicity and partly due to the fat content of the meat, I'd take the reverse sear approach. Low and slow until your desired internal temp is achieved and then put a nice sear on it to get that crust.

Should your haunch be too large for even your biggest frying pan, baste it in browned butter and stick it under the grill. A few turns later and you'll have a beautiful crust.