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Venison Hind Quarter

mikemike Posts: 152
edited 6:06PM in EggHead Forum
A friend dropped off a venison hind quarter and I need some help with cook temp and time. It is currently marinating in a home brew. Any help from the experts would be appreciated.


  • MarvinMarvin Posts: 515
    The safest way, because this is such a lean piece of meat, is to brine it for 24 hours and then cook at 350 until internal temp is 130-135. Slice it thin and serve with a vinegar-based fruit sauce, finished with butter. [p]An alternative is to sear it in a very hot fire for a short time to form a crust and then lower the temp and cook as above. Let us know what you did and how it turned out. Have fun!

  • mikemike Posts: 152
    Thanks for the info. The hind corner is currently marinating in a home brew and I'll let you know the outcome.

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