How to Cook a Hind Quarter of Venison
How To Cook A Hind Quarter Of Venison - How To Cook. Cook until the meat’s internal temperature reaches 150°f, then. This will suppress oxygen intake in the fire and produce a lot of smoke.
In a separate bowl, mix together the ingredients for the kawakawa dressing and set aside. You might consider wrapping it in foil after the first two or three hours of smoking, which will prevent evaporation and hold the juices around the leg. Heat butter in a pan over medium heat. First of all, each hind leg can be removed from the rest of the carcass by cutting away the meat from the hip bone and spine on each side and working your way down to the ball & socket joint. This will suppress oxygen intake in the fire and produce a lot of smoke. Debone the front shoulders and grind them up for killer venison sausage. The front shoulders are the source for most of my ground venison. He did the whole quarter at once, and the cure hadn't. Now run your knife straight down on either side of the spine, and then from the front of the hindquarter, just. Remove the roast to a large cutting board and allow it to rest, tented with a few sheets of aluminum foil, for about 20 minutes.
On really big deer you can get some nice blade steaks off the front shoulders, but i usually just grind everything on the front legs. Set one leg aside while you cut up the other. Trim any fat with your knife and discard. First of all, each hind leg can be removed from the rest of the carcass by cutting away the meat from the hip bone and spine on each side and working your way down to the ball & socket joint. Once pellet grill is heated to 200°f to 225°f, place the hindquarter on the grill and insert a meat thermometer. Coat the hind quarter pieces with olive oil and sprinkle with salt and black pepper. Once the connective tissues are cut that hold the ball to the socket, the quarter is free to remove. Lightly oil the kumara and season with salt and pepper. The tenderizer breaks up the muscle fibers to improve the overall tenderness of the meat. On really big deer you can get some nice blade steaks off the front shoulders, but i usually just grind everything on the front legs. Pound the venison with a meat tenderizer.
