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Started By
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Whole Deer hind quarter in a cajun microwave - tips?
Posted on 1/9/15 at 10:53 am
Posted on 1/9/15 at 10:53 am
Anyone ever cook a bone-in hind quarter in a cajun microwave? My uncle asked me for tips because he's doing a hind quarter that was given to him for the super bowl, but I've never done a leg of beast before in the microwave. I've always processed my deer down to roasts/grind/loins. Will all the silver skin between the various muscle fibers that is usually removed when processed be an issue as far as flavor? I know venison is always in jeopardy of drying out if not cooked properly. My advice was...
-cook to internal temp of about 150deg instead of the typical 165.
-inject liberally and marinate days before to try and preserve moisture
-low and slow
How far off am I?
-cook to internal temp of about 150deg instead of the typical 165.
-inject liberally and marinate days before to try and preserve moisture
-low and slow
How far off am I?
4
Posted on 1/9/15 at 10:56 am to dnm3305
quote:
-cook to internal temp of about 150deg instead of the typical 165.
-inject liberally and marinate days before to try and preserve moisture
-low and slow
How far off am I?
Nailed it. I've done several in the oven and they've turned out just fine, but you really need to inject it, and I would use a pan. Even as low and slow as possible, it will still be pretty tough if you dont inject. There just isn't enough fat in there to break the connective tissue down enough without drying it out.
Posted on 1/9/15 at 10:59 am to dnm3305
Not far. Have cooked several hams and shoulders. I suggest covering with bacon strips(toothpick) and bellpepper slices. Never done in CM, but on pit we cook in covered foil pan at 250-300 for about 5-6 hours according to size. Delish.
Do trim all exterior film possible, but after cooking other film will not adhere to meat.
Do trim all exterior film possible, but after cooking other film will not adhere to meat.
Posted on 1/9/15 at 11:00 am to TheDrunkenTigah
Crock pot
Jar of pepperoncinis
Ranch packet
Cook on super low for 12+ hours
Add potatoes and carrots
You'll be amazed at the amount of liquid is in the pot when ready to serve.
No injection necessary either...
Jar of pepperoncinis
Ranch packet
Cook on super low for 12+ hours
Add potatoes and carrots
You'll be amazed at the amount of liquid is in the pot when ready to serve.
No injection necessary either...
Posted on 1/9/15 at 11:01 am to SCwTiger
quote:
cover with bacon
I would do this, since it's so lean.
Posted on 1/9/15 at 11:02 am to beHop
quote:Must be a very large crock pot. Liquid same in foil pan.
Crock pot
Sounds like a good recipe!
Posted on 1/9/15 at 11:03 am to dnm3305
you have it pretty well nailed. I would also recommend cutting slits in the ham and stuffing with onions, garlic, jalapeno, etc...
Posted on 1/9/15 at 11:06 am to SCwTiger
quote:
Must be a very large crock pot.
This. Or cooking a smaller deer. Could also use large covered pan in oven and achieve the same result.
The recipe is meant for a beef roast, and it's one of my favorites. Credit to T4's wife for telling my wife about it.
Posted on 1/9/15 at 11:07 am to crankbait
I stuff mine with whole garlic cloves, season with blackening seasoning (less salt than creole) cook it for 45-an hour, then braise in red wine fro 2.5-3.5 hrs.
cooking it fro a while before putting it in the liquid keeps the seasoning on the outside better.
cooking it fro a while before putting it in the liquid keeps the seasoning on the outside better.
Posted on 1/9/15 at 11:09 am to crankbait
Appreciate all the advice guys. I was going to inject with garlic and veggies to begin with so we're all pretty much thinking alike. Thanks again.
Posted on 1/9/15 at 11:11 am to beHop
Sounds like a good recipe, but deer tends to get stringy when its cooked down for that long. Again, it's all about the fat content, and leaving it moderately rare. Covering the pan is a good idea, but you want to get up to ~150 as slow as possible, instead of going past that and letting it cook down like you would beef or pork.
Posted on 1/9/15 at 11:14 am to TheDrunkenTigah
I've only had it once like that, and it was put on at 8:00 AM and consumed around 8:00 PM the next day. I thought it was pretty dang good. Didn't tell the wife it was deer, and she couldn't tell a difference... She went back for seconds after I told her.
Posted on 1/9/15 at 11:19 am to beHop
quote:
put on at 8:00 AM and consumed around 8:00 PM the next day
lawd, I'd imagine it was pretty tender then, especially if you didn't fool with it. More than one way to skin a cat.
Posted on 1/9/15 at 11:19 am to DownSouthDave
quote:Or repeatedly coat with
cover with bacon
I would do this, since it's so lean.
Posted on 1/9/15 at 11:30 am to dnm3305
Inject it with fat - bacon grease or butter mixed with seasoning. Cover with bacon. Seems like you have the rest under control.
Posted on 1/9/15 at 11:42 am to Citica8
A friend of mine's dad was a butcher and he always removed some gland in the joint that he said affected the meat flavor, y
Posted on 1/9/15 at 11:54 am to The Torch
Yup, inject a lot and cover the outside in bacon. Got my mouth watering thinking about it.
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