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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

cooking deer meat?

ranger ray
ranger ray Posts: 812
edited November -1 in EggHead Forum
does anyone have any tips for cooking a whole hind venison leg? just picked up a nice fresh road kill...recycling at it's finest! lol thanks! ray
· Share on FacebookShare on Twitter

Comments

  • Boccie
    Boccie Posts: 186
    ranger ray,[p]The last venison hind quarter I cooked I did at 325 deg and it took a few hours. You will be looking for a internal temperature of about 120 deg for the meat. Smoked with hickory and you have a wonderful roast.
    · Share on FacebookShare on Twitter
  • Pavlov's Dog
    Pavlov's Dog Posts: 7
    ranger ray,[p]Wrap that quarter up with some fatty bacon and cook indirect.
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    ranger ray,Haven't tried this on the egg but have done it on a smoker.Put the hind quater in an oven roasting bag with some Tony's seasoning sprinkled on it and a bag of Lipton onion-mushroom dry soup mix spread around on top. I would use indirect heat at about 250 for several hours.A friend just brought me two hind quarters yesterday so I'll be trying it out myself soon.They have always been great in the past.My twin daughters used to slice them up and take them back to college. Their friends said it was some of the best roast they had every had.Good Cooking,Poppasam
    · Share on FacebookShare on Twitter

Categories