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Campfire 'Bwana
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....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
Last edited by BobinNH; 12/29/16.
The 280 Remington is overbore.
The 7 Rem Mag is over bore.
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Campfire Tracker
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Campfire Tracker
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Campfire 'Bwana
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Thanks Hank it's good! Never tried an entire hindquarter before.
The 280 Remington is overbore.
The 7 Rem Mag is over bore.
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Campfire Tracker
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Campfire Tracker
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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?
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Campfire Tracker
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Campfire Tracker
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~Molɔ̀ːn Labé Skýla~ As Bob Hagel would say"You should not use a rifle that will kill an animal when everything goes right; you should use one that will do the job when everything goes wrong."Good words of wisdom...............
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Campfire 'Bwana
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Campfire 'Bwana
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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? 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.
The 280 Remington is overbore.
The 7 Rem Mag is over bore.
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Campfire Tracker
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Looks great , I usually smoke deer hams (great btw) but I'm going to have to try this.
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Campfire Kahuna
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Campfire Kahuna
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I agree that refrigerating the meat for a week or more, really improves the texture and taste. I cover with plastic wrap.
Sam......
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Campfire 'Bwana
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Campfire 'Bwana
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The 280 Remington is overbore.
The 7 Rem Mag is over bore.
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Campfire Savant
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Campfire Savant
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Was the meat on that rack as it cooked, or down in the pan with the veggies?
Some spelling errors can be corrected by a vowel movement. ~ MOLON LABE ~
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Campfire 'Bwana
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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.
The 280 Remington is overbore.
The 7 Rem Mag is over bore.
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Posts: 25,107
Campfire Ranger
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Campfire Ranger
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That looks amazing!
If I had a whole leg in the freezer, that's what I'd be doing with it!
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Campfire 'Bwana
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Campfire 'Bwana
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MM: It's a big hit here! Came out nice.
The 280 Remington is overbore.
The 7 Rem Mag is over bore.
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Posts: 18,667 Likes: 1
Campfire Ranger
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Campfire Ranger
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that's a winner right there
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Campfire Tracker
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Glad to hear it turned out well! I'll have to try something similar soon.
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Campfire 'Bwana
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Campfire 'Bwana
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Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Campfire 'Bwana
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Thanks guys! It's.......GONE!
The 280 Remington is overbore.
The 7 Rem Mag is over bore.
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Posts: 5,503
Campfire Tracker
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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.
Last edited by LouisB; 01/03/17.
Some spelling errors can be corrected by a vowel movement. ~ MOLON LABE ~
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Campfire 'Bwana
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Campfire 'Bwana
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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.
The 280 Remington is overbore.
The 7 Rem Mag is over bore.
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