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Started By
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Share your deer roast recipes
Posted on 10/31/13 at 10:00 am
Posted on 10/31/13 at 10:00 am
I got a few left that need to be cooked. Feel free to share your favorite methods
Eta: there really should be a recipe post pinned at the top.
Eta: there really should be a recipe post pinned at the top.
This post was edited on 10/31/13 at 10:01 am
Posted on 10/31/13 at 10:10 am to beHop
Grind with pork into sausage.
Posted on 10/31/13 at 10:15 am to beHop
1. Stab and insert garlic throughout roast.
2. Coat roast in dry seasonings of choice.
3. Smoke at low temp for about 5 hours.
2. Coat roast in dry seasonings of choice.
3. Smoke at low temp for about 5 hours.
Posted on 10/31/13 at 10:20 am to beHop
Season and brown in a cast iron pot. Fill with water to almost cover the roast.
Add onions, garlic, and a little kitchen bouquet to help brown the water/gravy.
Cover and cook in the oven at 350 for about 3 hours. Check water level and maintain. Throw carrots and cubed potatoes in about 45 minutes before you are ready to eat.
I'm sure there are a few things I left off, but that will get you started and you can make it your own recipe from there...
Add onions, garlic, and a little kitchen bouquet to help brown the water/gravy.
Cover and cook in the oven at 350 for about 3 hours. Check water level and maintain. Throw carrots and cubed potatoes in about 45 minutes before you are ready to eat.
I'm sure there are a few things I left off, but that will get you started and you can make it your own recipe from there...
Posted on 10/31/13 at 10:25 am to Douglas Quaid
Season roast to your liking then brown roast and smoke sausage in an oiled pot until it's browned throughout. Take meat out and add a large spoon of freshly cut garlic. Cook that down for a while then add half a bottle of red wine. I like to use a good cab. Cook the wine down for about ten to twenty minutes then add your trinity of vegetables. Cook that down for a while and add some dry roux as you do as well as a little beef broth. Last you put your roast back in and let it cook covered in the oven for 4-5 hours. After that finish off that bottle of wine and serve the roast and gravy over a hot bed of rice. Enjoy
PS I use a magnalite pot to cook in.
PS I use a magnalite pot to cook in.
Posted on 10/31/13 at 10:30 am to beHop
I smoke the hams and cook down the shoulders in a gravy. Here's the method for smoking a deer arse whilst passed out
Here's the end result.
Here the deer shoulder cookng method
Here's the end result.
Here's the end result.
Here the deer shoulder cookng method
Here's the end result.
Posted on 10/31/13 at 11:19 am to beHop
Irk but my uncle makes a killer deer gravy
Posted on 10/31/13 at 11:34 am to beHop
stuff with garlic, dry rub the outside, then wrapp in bacon and smoke it until it falls apart...bacon keeps it moist.
Posted on 10/31/13 at 11:36 am to beHop
Don't forget the neck. Makes a badass roast.
Posted on 10/31/13 at 11:41 am to LSUballs
quote:Tried that with a 5 year old buck with a decent, but not rutted up, neck. Had to throw it out. Worst thing I ever cooked besides little tunny.
Don't forget the neck. Makes a badass roast.
Posted on 10/31/13 at 12:43 pm to beHop
black pot coated with a little grease. season the roast and stuff with garlic. brown the shite out of the roast. take roast out. throw in diced onion. sauttee till translucent. add roast back in. cover with water. put stove on med/low. let it reduce until the gravy is "thicker". serve over rice.
Posted on 10/31/13 at 12:58 pm to beHop
cajun inject that sucker and slow smoke it, broil in oven last 5 mins to put a crust on
my claim to fame is putting a rack of chicken leg quarters on above it so they drip
my claim to fame is putting a rack of chicken leg quarters on above it so they drip
Posted on 10/31/13 at 1:12 pm to AlxTgr
quote:
Don't forget the neck. Makes a badass roast.
quote:
Had to throw it out
add a boston butt cut up into large chunks to it - works for me
quote:
little tunny.
can't shine up a turd
Posted on 10/31/13 at 2:10 pm to LSUballs
quote:
LSUballs
you tried to keep the grill around 225 F for the hindquarters?
Posted on 10/31/13 at 2:21 pm to TheDrunkenTigah
quote:
my claim to fame is putting a rack of chicken leg quarters on above it so they drip
Umm, taste like salmonella.
J/k I've seen people put a piece of pork above it to drip, but not chicken.
Posted on 10/31/13 at 2:55 pm to mikeytig
quote:
you tried to keep the grill around 225 F for the hindquarters?
That's about right. You can go up to about 250 or so if you're wanting to speed up the deal a little. I like an internal temp of about 135-140. Use some fruit wood, pecan or red oak
This post was edited on 10/31/13 at 2:57 pm
Posted on 10/31/13 at 3:00 pm to Clyde Tipton
quote:
Umm, taste like salmonella.
If a few of the women and children don't get sick, then it's overcooked.
Posted on 10/31/13 at 3:00 pm to TheDrunkenTigah
quote:
If a few of the women and children don't get sick, then it's overcooked.
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