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Re: Deer leg roast


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Posted by Juggy D Beerman on November 26, 2012 at 09:27:16:

In Reply to: Deer leg roast posted by Rich on November 21, 2012 at 15:15:12:

Yo Rich, Since this is your first time dealing with a hind-quarter, this is what I would do. Get the meat as cold as possible, almost to a point of freezing. Make sure your knives are sharp. Once the meat is cold, the muscles should be easy to pull apart and you can use a sharp knife to cut the silver skin between and around the muscles. Besides the top sirloin roast (football) that Mike mentioned, there are two other good sized roasts that can be harvested. Once the roasts have been seperated and skinned, they should be ready to cook.

Here is one recipe I use for marinating backstrap or injecting roasts. If I am using this solution for an injection, I omit the vegetable oil. Also if I am using this for an injection, I will mix the ingredients the day before so the flavors meld. I then strain the solution so the needle will not clog when you are injecting. I use about one fluid ounce per pound of meat. I inject no more than four hours before cooking time. Any longer than four hours will turn the meat mushy before it even cooks. After injecting, I use a 50/50 combination of brisket rub and Montreal Steak Seasoning on the exterior of the meat.

Venison is best served no hotter than medium rare. Anything cooked over 155F will tend to be tough and dry. I prefer a finish temperature of 140F or lower. Cook the backstrap or hindquarter @ 250F until it hits an internal temperature of 140F.
Once the meat hits 140F, I wrap the roast in foil and add some Rick's Sinful Marinade inside the foil and let the meat rest for 30 minutes before slicing. You can substitute beef broth instead of the RSM. Make sure you heat the broth or WSM before adding it to the foil.

Here is the injection recipe for the venison. I will also mention that this works good on lamb. Q'Sis first posted this recipe on the BBQ Forum.

From a thin paperback booklet, called, "The Barbecue & Smoker Cookbook, from the Kitchens of Southern Living"

Magnificent Marinade:

1 1/2 cups vegetable oil
3/4 cup soy sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
1/4 cup Worcestershire
4 cloves garlic, chopped
2 T. dry mustard
1 T. coarsely ground pepper
2 1/2 teaspoons salt
2 teaspoons chopped fresh parsley


Rick's Sinful Marinade:

12 oz. can of beer
cup cider vinegar
Worcestershire sauce
cup olive oil
2 tablespoons barbeque sauce
1 tablespoon of beef base
1 tablespoon rub
1 tablespoon celery seed
1 teaspoon cayenne pepper
1 teaspoon MSG

Mike has posted a good recipe for venison roasts. Perhaps he can post it again. I do have a venison pastrami recipe too if you are interested.

Lager,

Juggy


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