Time and temp for deer Cochon de lait style.

Pork does great cooking slow on low heat because that allows the fat to break down.

Isn't lean red meat better when cooked at higher temps at shorter time?

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Im doing this this weekend in a cajun microwave. I know it's much leaner meat than a pig

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Its not to late to cut it up in roasts and braise.

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I don't think this will turn out well,but I hope I'm wrong

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Yeah, I think he is gonna end up with Cochon De Lait Deer Jerky.

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he is gonna end up with Deer Jerky.

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Hope he like it cause there's gonna be a lot of it

I tried a couple years ago. I like deer meat a lot but here's my best suggestion at how to cook it in a coon arse mic
Place deer in box. Build a fire on top and bring the box to a temp of 350.
Maintain temp for at least one case of beer. Remove deer from mic, throw it away and grill ribeye a on the grill over the fire

Perfecto. It was a big hit! Watched the temp like a Nazi. Kept it around 225 for 6 hours. Internal temp was like 105. Checked it and then 250 for 2 more. I stopped at internal temp of 150. Went thru about 35 pounds of lump charcoal.
Marinated in alegra 24 hours in an ice chest. Injected it. Put olive oil all over it. Rubbed it with rottesiare chicken seasoning. One split carc I wrapped in bacon, the other no. Wrapped it in foil and put it in.

I had split camps on which side was better but I liked the non bacon. Both fell off the bone. Made pulled Bbq sandwiches. The ribs on the non bacon where like TJ ribs dry ribs although not much meat. They were my fav.

Very high maintenance and pricey to prepare but it can be done.

That sounds delicious. A few years ago I cooked a front shoulder on the bone in a similar way. I double wrapped in foil, cut up a couple of onions, bell peppers, added garlic, and added olive oil. Closed up and set oven on 225. Six hours later that bad boy was moist as can be and fell off the bone.