Venison leg/shank

TechsasJim

I’ve been asked by my neighbor to cook a deer leg/shank this weekend.    While I have cooked plenty of deer I have never gone this route.   He brought it to me earlier today, frozen and roughly 10lb.   

I have it in the fridge now to thaw out for the weekend.  

I am ignorantly thinking a low and slow on the egg and seasoning as I would beef.  

He doesn’t care what happens to it (other wanting to sample it-while we smoke cigars and shenanigans) but I don’t want to waste it.  

Any thoughts/suggestions?

TIA!

EGGjlmh

Good luck, you will need it. 

lkapigian

My thoughts only , I would season SPG low and slow and finish with a braise , shanks love a braise 

fishlessman

I would braise maybe add short ribs, lamb ribs, oxtail etc.  Go big, cook the whole leprechaun 

bubbajack

Need to put it in salt water as soon as it thaws. Change water a couple times a day. It will take some game taste out. You will need some lemons, bacon, hot sauce, rub, butter. Root veggies will help keep it moist cooked underneath like onion etc..Slice the meat about an inch thick across the grain, place some bacon the in slice, squeeze the lemon all over, then rub etc. Cook low and slow foiled to tenderize, them uncover to brown everything up. I have done this many times with great results.

Langner91

Wrap it in bacon, just in case the venison isn't edible.  At least no one will starve!

The Cen-Tex Smoker

Just hand him back 10lbs of sausage and say “you’re welcome”

Dyal_SC

First thing that came to mind for me is @The Cen-Tex Smoker ‘s barbacoa tacos with the pickled onions. Put some smoke on it, then braise it to finish. 

https://eggheadforum.com/discussion/1145985/barbacoa-chuckie-a-la-centex/p1

Done this recipe numerous times and it’s always awesome. Can’t forget those pickled onions. 

shtgunal3

Check out Hank Shaws venison barbacoa recipe. I haven’t tried it yet but plan to soon as we have had a good season.

shtgunal3

Whatever you decide, please post pics, details, and the outcome.

The Cen-Tex Smoker

Dyal_SC said:

First thing that came to mind for me is @The Cen-Tex Smoker ‘s barbacoa tacos with the pickled onions. Put some smoke on it, then braise it to finish. 

https://eggheadforum.com/discussion/1145985/barbacoa-chuckie-a-la-centex/p1

Done this recipe numerous times and it’s always awesome. Can’t forget those pickled onions. 

Something like that could work. It’s going to need some help from something like a braise

TechsasJim

Well the cook is underway.   Thank goodness for low expectations but I’m taking a suggestion from a buddy who has done this before.   Low and slow 

saluki2007

Looking forward to the finished product. 

TechsasJim

saluki2007 said:

Looking forward to the finished product. 

HahHa I’m glad someone is.   Total crap shoot…

TechsasJim

No clue what’s happening but still not up to temp

JohnInCarolina

@TechasJim - you might want to, ahem, push your probe in a bit farther…

TechsasJim

@JohnInCarolina


hahaha, that’s what she said.   (Oh so cliched) 

well noted and will do, thanks!

Legume

Well?

shtgunal3

Yeah man, how’d it turn it out?

I plan on trying one next week. I’d love to learn from your mistakes…. 

TechsasJim

I didn’t end up trying it.   I gave it all back to my neighbor since it was his.  

He did say “you can definitely tell it’s deer” but said it was good.  Here is a pic from him when he got into it.  

I did take it to 155 IT which I’m not sure was the right move.    

He cut the rest up into strips that he is going to put into Pho and Ramen.  

Mark_B_Good

With the help of various members here, I took on a deer cook and honestly, it turned out incredible!  See this recipe ... the posted wine marinade is very, very good.  People asked for second helpings ... I didn't have hardly any deer meat left over after the meal!

Deer - How To? — Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...