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Deer Leg

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Scott805
Scott805 Posts: 349
edited July 2012 in EggHead Forum
My boss is bringing over a deer leg and wants me to roast it.  I figure a couple of hours at 350, then check temp.  Anyone know proper temp for medium?  Also curious as to type of wood to use for smoke.  As always, appreciate the advise.

Large BGE, 2 Tier Adjustable Swing Rack System, three (3) bricks from Home Depot for raised direct, Blackstone 22" Griddle - Finally have a decent cooking area!

Dallas, TX

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  • JohnMc
    JohnMc Posts: 76
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    Sounds like something a boss would do. A friend would bring over the backstrap!
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  • STANGOJE
    STANGOJE Posts: 44
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    Take it from a person who shoots at least 3 deer a season and I butcher my own deer.  I would say slice that meat off the bone thin, egg wash, dredge in seasoned bread crumbs and fry in veg oil (it taste like veal cutlets), or I grind it and make meatballs or burgers cooked rare, I also make hot dogs and sausage with added pork for the fat.  Venison does not make good roast in my opinion.  Have fun!
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  • Scott805
    Scott805 Posts: 349
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    Thanks!

    Large BGE, 2 Tier Adjustable Swing Rack System, three (3) bricks from Home Depot for raised direct, Blackstone 22" Griddle - Finally have a decent cooking area!

    Dallas, TX

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