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edited November -1 in EggHead Forum
I would like to have recipes for smoking a deer hind quater.any response will be appreciated.
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  • Unknown
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    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...
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  • YB
    YB Posts: 3,861
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    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]
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  • J Appledog
    J Appledog Posts: 1,046
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    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]
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