Home Forums Hunting & Shooting Food, Cooking, and Game Preparation That Venison Hindquarter

....turned out pretty good!






Couldn't resist slicing a few pieces off the shank. Knife slides through it like butter and the flavor is fabulous.







I let it sit in the refer for 10 days like this

Nice work, looks tasty

Thanks Hank it's good! Never tried an entire hindquarter before.

A close friend of mine roasts whole deer quarters all the time. I was on the fence about it until he had me over for dinner. It was some of the most tender deer meat I have ever had. He usually does the front quarters but I bet the hind quarters would be even better. Did you rub it with sage and olive oil? What did you put in the pan for veggies? Celery, onions and taters?

Looks Great!

I used VOO,salt, pepper, Italian seasoning,fresh garlic,and red wine. Rubbed it good both sides and turned it once a day.

In the bottom of pan we put onion, celery,small potato, red wine and beef stock.
I gave it about an hour at 350 and then 1/2 hour at 350 convection. Internal temp about 140. Baste as you go.

I no longer do steaks; just roasts were I can, The middle is always red and juicy and I can serve up portions easier. It does not last long anyway.

Looks great , I usually smoke deer hams (great btw) but I'm going to have to try this.

I agree that refrigerating the meat for a week or more, really improves the texture and taste. I cover with plastic wrap.

Mannlicher yes.

Looks nice

Was the meat on that rack as it cooked, or down in the pan with the veggies?

Louis I kept it up on the rack with the vegetables below it. I did baste it every 20minutes or so,

Hanco thanks. Tasted good too.

That looks amazing!

If I had a whole leg in the freezer, that's what I'd be doing with it!

MM: It's a big hit here! Came out nice.

that's a winner right there

Glad to hear it turned out well! I'll have to try something similar soon.

Looks GR8 Bobin !

Thanks guys!

It's.......GONE!

Sorry so focused on my question I forgot to tell you how really good that looks.
Glad they have not perfected smellnet yet or I would be starving.

Everything I put up is boneless, but I can see I need to leave a quarter ot two whole to test this out.

I like my meat boneless too,and stopped processing steaks awhile ago. I usually cut into roasts because people cycle in and out of my house on a rotating basis for meals and roasts are easier to deal with.

They are also easier to keep from over cooking.

We are cutting this deer up and I said to my buddy just cut out the whole hindquarter and we'll cook it like that.....it was like a light went on and he said..."sounds cool" so we did. Just like a leg of lamb.