Home Forums Hunting & Shooting Food, Cooking, and Game Preparation hole deer leg roast

Any suggestions I'm going to
Put it on a rotisserie. Rubs.
Ingections any ideas?

Cut it away from the bone, stuff with pork fat or bacon strips, and any thing you like on/in a pork roast or ham. Sweet fruits, chiles, spinach and cheese, etc. Wrap it back up and tie with butchers twine. Season on the out side, maybe more bacon.(can you really use too much bacon?) Can't go wrong unless you over cook it.

That sounds good.

I've done bacon wrapped shoulder roasts that were very tasty. I also poked holes in the meat and stuffed them with slivers of garlic.

I do like the idea stuffing: it with garlic sliers and I like the boning it and doing something like that

Yer killin' me. Dang that sounds good.

+1
That's mandatory as is boning with any venison roast but don't mess around with slivers, use the whole clove.

K, then what means of cooking/roasting do you use...?

Must have been shot with one of those rounds where you can "eat right up to the hole".

Thanks.Being a spelling Nazi its been REAL hard to stay away from this thread....

Beat me to that one Poobah..

Is that all you have to contribute is get on me for my spelling?

lighten up bish...........

You didn't want to ingect yourself into the situation?

I think you mean bishes

There is more than one of you?

No there is more than 1 of you

Oven. Hot/cool like a standing rib roast. If you want to BGE, smoke, or just use a Weber kettle it's all good. Just don't burn or over cook it.

Garlic stuffed in slits is fine if they are close to the surface and get caramelized, but the deep ones will be bitter and under cooked if you leave any red in your roast.

PS. Sorry about the late response, just got back from deep sea fishing.

+1

When I poke garlic in a roast I only go as deep as the garlic is long. 5/8" to 3/4"

Thanks, that's good to know.