Whole Venison Hind quarter

[crappyice]

I got my hands on two hind quarters of a young deer shot by someone in our party- two deer walked in brush line and he thought it was the larger of the two. He wasn't thrilled but now I am happy! Each is only 3 pounds-deboned and trimmed, nasty gland removed. 

I never cooked the entire hind before but these feel like they are prime suspects to try whole hind.  Happy to hear some suggestions/recipes. Brine and Smoked? Oven roasted? Maybe burnt ends type? Grilled? (Crock pot recipes need not apply!?!)

 

@wooly @Chef  @The_Real_TCIII @mowin @Dinorocks @JohnPlav @Robhuntandfish @Bucksnbows @Otto @Moho81

@Bionic

Edited November 27 by crappyice

[Bucksnbows]

Easy for me, I’d marinate them and make a Sauerbraten out of them. Might truss the two together. I typically use the neck roast for this, but a whole ham would work just fine as well. Make a gravy when you slow cook it (after braising it first).  Add Spatzle and red cabbage and a good red wine and you’ve found Heaven. 

[GreeneHunter]

Crock Pot ..... always turns out nice !

 

[Lawdwaz]

18 minutes ago, crappyice said:

I got my hands on two hind quarters of a young deer shot by someone in our party- two deer walked in brush line and he thought it was the larger of the two. He wasn't thrilled but now I am happy! Each is only 3 pounds-deboned and trimmed, nasty gland removed. 

I never cooked the entire hind before but these feel like they are prime suspects to try whole hind.  Happy to hear some suggestions/recipes. Brine and Smoked? Oven roasted? Maybe burnt ends type? Grilled? (Crock pot recipes need not apply!?!)

 

@wooly @Chef  @The_Real_TCIII @mowin @Dinorocks @JohnPlav @Robhuntandfish @Bucksnbows @Otto @Moho81
 

 

3lbs?

Holy (Holey?) Kielbasa. 
 

 

[crappyice]

8 minutes ago, Lawdwaz said:

3lbs?

Holy (Holey?) Kielbasa. 
 

 

It was not a difficult drag...more like a lift

[crappyice]

18 minutes ago, GreeneHunter said:

Crock Pot ..... always turns out nice !

 

Crock pots are  great for keeping shit warm and maybe rushing a pulled pork if such a sin is required. Other than that I  find they always make things taste "grey" which is a remarkable feat in and of itself. 

[Chef]

I would say @Bucksnbows is on the right path. This would need to be brined in some manner.  I don't think I would smoke as there is no fat and it would become very dry very vast.  
 

unless of course you actually try and make a ham. Brine inject marinade. Let it sit for how ever long the recipe calls for and smoke. Cool and slice 

 

other than that you could treat it like a leg of lamb.... open it up season the inside with garlic, rosemary, lemon zest. What ever else. Roll back up tie and roast.

 

or look up a recipe for shawarma or gyro and season that way. Roast whole. Slice and put on pita with lettuce tomato onion and Taziki sauce

[mowin]

Young deer, I'd braise it.  Brown in a hot skillet, then in a roasting pan.  Add water to the skillet a scrape the browned bits up and add that to the roasting pan.  Add onions, carrots and potatoes. Cover and in the oven at 350° for a couple hrs. 

[Moho81]

You will have to wait until I get back home but I believe I have a killer Birria Taco recipe at home using the whole hind.  

[Moho81]

Looping @turkeyfeathers in on this as he's always whipping up some great dishes. 

[Skillet]

We do a whole hindquarter for trout fishing camp, every spring. Either on the Weber, or in the smoker. It's one of my favorite meals all year. 

[Trial153]

Three pounds a Boneless Hind!  It had to have spots !! 

[dbHunterNY]

take off the shank. don't have to trim fat off the outside round but it's good to pull the bone and glands out. tie it back up. brine it. smoke for a couple hours. then smoke it covered pretty low with added juice or marinade of your liking. pull just before internal temp is reached and then let it set still covered for 10 or so minutes. we did it basically like a pig roast years ago.

[JohnPlav]

Tie it up, coat it with salt, pepper, rosemary and crushed juniper berries.  Roast at 350 until it’s done (rare). 

[Wolc123]

My wife is doing a bb roast inside a turkey for me tomorrow.  She’s doing a second turkey, for the rest of my immediate family, with “normal stuffing”.  She did one like that for me the last time it was our turn to host my family (2021), and that perfectly cooked little venison roast was by far the best tasting and best cooked meat that I’ve ever tasted. 

In a crock pot they get overdone, and alone in an oven they get overdone on the outside and underdone in the middle.  Inside a turkey they get done perfect all the way through. 

This is the only good use that I have found for a turkey, and it makes Thanksgiving much nicer for me.  

Edited November 27 by Wolc123