Venison hindquarter roast

Misippi Egger

As mentioned earlier, I was given a hindquarter from a yearling deer (bone-in it weighed about 5#). In searching the Forum, I found a recipe from "Rolling Egg", posted last February and decided to give it a 'modified' try.

From other Egger's suggestions, I chose DP Raising the Steak for my rub. I liberally coated it after a little olive oil coating. Here it is, posing in front of Jana (The Princess)'s blooming Christmas cactus:

Onto the large Egg at 250* over a drip pan on the PS (with spacers). Using the DigiQ, and some apple and hickory chips, I maintained that temp for 2 hours (internal was about 110*).

The recipe then calls for a braise, but it was too late and it would be a day or so before I had the time, so I wrapped it in plastic wrap plus a large ziplock and into my beer fridge. It was 3 days before I got to braise it.
Here in the pan with:
1 c Dale's marinade
1 c water
1 c Italian Dressing
1 c merlot (original recipe used beer)
1 sliced onion
1 small bag of baby carrots
1 small bag of small Yukon taters
4-5 crushed cloves of garlic (not in original recipe)

Braised at 300* on PS (with spacers). Roasting pan was sealed in with foil. Removed after about 3 hours - internal temp ranged from 195-210*
Finished:

Falling off the bone in some places, but some of the muscles were still not as tender as others. :(

Plated:

Future changes:
I would use low sodium Dales as it was a little salty for our tastes.
Larger carrots - those babies almost vanished :ohmy:
Otherwise - definitely a repeatable cook. The flavor was fantastic. :woohoo:

Oh yeah, followup on the backstraps I cooked last week. Finally got around to deli-slicing them:

Can't wait to get them on a good ole bun !
Thanks for looking !

Sorry, JL, but don't have any true raws (a deer being skinned out) :ohmy: :woohoo: :woohoo:

cookn biker

Thanks for sharing Clark!
Good to read the process' of both cooks!
Nice color on both.

Hoss

Great post clark.I agree,Dale's seasoning is nothing more than UN glorified soy sauce!

Misippi Egger

I think I'll try Hoover's Sauce (from Louise, MS) next time. A secret recipe of soy sauce plus an Asian teriyaki twist. Great stuff and might go good in this recipe.....

Richard Fl

Nice looking cook. Dale's is too salty for me, even the low sodium version.
My elf gave me some of the Hoover's Sauce for part of my gift and after tasting it, bought 6 pounds of beef short ribs and will be doing them soon. Never heard of it before, but it is a great oriental flavor which we like.

Misippi Egger

Richard,

You must have a VERY smart and perceptive Elf !!!

As you've probably seen from a Goggle search, Hoover's sauce has many gppd applications.

Sometimes, for a long marinate, we cut it with olive oil since it is pretty strong.

I'm looking forward to the post with those short ribs! :woohoo: :woohoo:

Richard Fl

May have to have my elf get me some more after this batch is gone. Thanks to him I will also be using it on a 3 # tri-tip I have in the freezer, but now am dealing with some chili.

Mr Holloway

Great post Clark
I am learning lots about venison
Thanks