Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

looking for a recipe

I would like to have recipes for smoking a deer hind quater.any response will be appreciated.

Comments

  • ken woodall, Never did a whole hindquarter, but regrdless of the recipe you choose, give white oak a try for smoke - it's made for venison...ERIC
    ps - Soy, sesame, & ginger have always been old reliables for me when it comes to venison, especially in marinades with other spices...

  • YBYB Posts: 3,861
    ken woodall,
    We have cooked this recipe many times in the last 20 years and have been happy with it.The time is incorrect...It takes somewhere from 2 1/2 to 4 hours,just make sure internal temp is 135 to 140 degrees.
    Larry

    [ul][li]Kaye's Deer Recipe[/ul]
  • J AppledogJ Appledog Posts: 1,046
    ken woodall, Here's my favorite marinade for venison:[p]Roast Leg or Haunch of Roebuck (Paul Bocuse, from Paul Bocuse's French Cooking)[p]The marinade from that recipe is as follows:
    • Pinch crushed sea salt
    • 3 shallots, thinly sliced
    • 1 large onoin, thinly sliced
    • 1 carrot, thinly sliced
    • 2 sprigs parsley
    • Sprig thyme
    • 1/2 bay leaf
    • Pinch crushed peppercorns
    • 3/4 cup white wine
    • 4 tablespoons vinegar
    • 4 tablespoons olive oil[p]Instead of all the slicing & dicing I just toss all in a food processor and marinate the venison overnight.[p]Bone appétit! JCA[p][p][p]

Sign In or Register to comment.
Click here for Forum Use Guidelines.