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Cooking Whole Venison Leg Quarters - Requesting Recipe and Advice
Posted on 10/25/16 at 8:30 am
Posted on 10/25/16 at 8:30 am
This past weekend during primitive season an acquaintance of mine shot a deer so small he was afraid/embarrassed to take it to the processor. I get really pissed when people waste meat, and he knows this. So he offered the deer to me. I haven't seen it yet, but am assuming it didn't weight more than 75 lbs.
Anyway, I think the best way to cook this tender meat is to try and cook a leg or two whole like a braised shank. Bone in.
Does anyone have experience with this? Recipe or method recommendations?
Anyway, I think the best way to cook this tender meat is to try and cook a leg or two whole like a braised shank. Bone in.
Does anyone have experience with this? Recipe or method recommendations?
This post was edited on 10/25/16 at 8:32 am
3
Posted on 10/25/16 at 8:34 am to GumboDave
If you have a smoker, smoke it.
Posted on 10/25/16 at 8:40 am to OTIS2
I have a Kamado Joe. But Im looking for something different than smoking.
Posted on 10/25/16 at 8:43 am to GumboDave
if it's that small, don't smoke it. it will be dry as hell.
cook that in a gravy baw
cook that in a gravy baw
Posted on 10/25/16 at 8:50 am to GumboDave
I would smoke the hams and braise the shoulders/ neck roast. Both come out fantastic. To smoke, plug with garlic, rub, wrap in bacon and slow roll at 225 for 4 hours or so. To braise, brown in a black pot, saute mirepoix, add back meat with some beef. stock, little tomato paste, red wine and lots of herbs. It will fall apart. Make sure to trim shoulder to remove sinew and connective tissue before hand.
This post was edited on 10/25/16 at 8:51 am
Posted on 10/25/16 at 9:47 am to GumboDave
Don't lie Jalapeño/Gumbo Dave, we know you shot that yearling
Posted on 10/25/16 at 1:25 pm to MNCscripper
How many spots did it have?
Posted on 10/25/16 at 1:43 pm to Jsteven
Shot it with a 300 Weatherby.... knocked the spots clean off.
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