Sheepman
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- Jul 23, 2011
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- Fairfiel...
I've got a haunch of venison I've been wanting to do. Any suggestions?
Venison Anyone?
- Thread starter Sheepman
- Start date
smokeyokie
is one Smokin' Farker
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- Vinita, OK
what portion of the deer is the cut?
Sheepman
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- Jul 23, 2011
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- Fairfiel...
The whole hind leg, less the lower skinny part (that I saw up and use for venison osso bucco). Maybe you call it the ham?
smokeyokie
is one Smokin' Farker
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I love those, here is how I do mine>>>
1) debone the hind quarter and cut out the little glands along the bone, they are very bitter, clean up as much silver skin and connective tissue
2) rub with you EVOO then your favorite rub inside and out, roll up and either tie with string or long skewers to hold together.
3) then here is my favorite part fire up the smoker to 200-225, cover the quarter with pepper bacon and on to the pit it goes.
4)the next steps really depend on the level of doneness you prefer on venison, when mine hits IT around 135- 140 I pull it and wrap in foil with a basting liquid made with beef broth, chicken broth and some of the rub
5)throw back on pit and let cook till meat falls apart the extra liquid with baste and keep meat moist.
6)save some of the basting liquid and boil and let cool and serve with the venison as an au jus, with garlic smashed potatoes, and grilled asparagus....
Awesome!!!!
Hope you try it like this I have done several and there is never any left...
1) debone the hind quarter and cut out the little glands along the bone, they are very bitter, clean up as much silver skin and connective tissue
2) rub with you EVOO then your favorite rub inside and out, roll up and either tie with string or long skewers to hold together.
3) then here is my favorite part fire up the smoker to 200-225, cover the quarter with pepper bacon and on to the pit it goes.
4)the next steps really depend on the level of doneness you prefer on venison, when mine hits IT around 135- 140 I pull it and wrap in foil with a basting liquid made with beef broth, chicken broth and some of the rub
5)throw back on pit and let cook till meat falls apart the extra liquid with baste and keep meat moist.
6)save some of the basting liquid and boil and let cool and serve with the venison as an au jus, with garlic smashed potatoes, and grilled asparagus....
Awesome!!!!
Hope you try it like this I have done several and there is never any left...
kcmike
is Blowin Smoke!
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- Feb 9, 2011
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- Kearney, MO
Smokeyokie is dead-nuts on the money with that recipe. And DO NOT forget to remove that gland from the middle of the hind quarter. It is NASTY!
I did a venison roast on my website last year, slightly different than oakie's recipe. Here's the link... http://www.oakridgebbq.com/2010/09/smoked-venison-roast.html
By the way, we also make what many consider to be the best venison rub on the planet...
I did a venison roast on my website last year, slightly different than oakie's recipe. Here's the link... http://www.oakridgebbq.com/2010/09/smoked-venison-roast.html
By the way, we also make what many consider to be the best venison rub on the planet...
redneck allstar
Knows what a fatty is.
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- Southern IL
I just made some venison jerky the other day. Pretty easy and delicious.
jalon
Knows what a fatty is.
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Smokeyokie, you gotta pic of that? That sounds sooooo goooood......mmm
Jalon
Jalon
smokeyokie
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No I wish I did... the last one I did was last fall before I was a member of this forum, I have one more hind quarter left and I will leave plenty of PrOn when I do that one... It always :thumb:turns out awesome!
smokeyokie
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[ By the way, we also make what many consider to be the best venison rub on the planet...[/QUOTE]
kcmike, I have a bag of your venison rub waiting till I do my next hind quarter, and if the other rubs I have gotten from you are any indication, it will be awesome too!!!!!
kcmike, I have a bag of your venison rub waiting till I do my next hind quarter, and if the other rubs I have gotten from you are any indication, it will be awesome too!!!!!
smokeyokie
is one Smokin' Farker
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- Vinita, OK
kcmike, I have a bag of your venison rub waiting till I do my next hind quarter, and if the other rubs I have gotten from you are any indication, it will be awesome too!!!!![/QUOTE]
Sheepman
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Pictures were awesome! Hope I can do as well. Ever try Pecan wood instead of Oak & Hickory?
kcmike
is Blowin Smoke!
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Thanks, smokeyokie! It is pretty darn good chit, even if I do say so myself... :becky::thumb::icon_blush:
kcmike
is Blowin Smoke!
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Thanks Sheepman! I don't have easy access to pecan wood, so I don't use it that often. However, I have used it on rare occasions and find it to be very similar to hickory, only a bit milder. It would be dynamite on deer.
I get all of my smoking wood from my family's farm in NW Missouri, where I also do all of my hunting.... :becky:
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Sheepman
Well-known member
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- Jul 23, 2011
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- Fairfiel...
Beautiful pix! My home town looked like that when I was a kid. Makes me homesick, and I'm living here! When they built the interstate (I-95) a boatload of people shipped in from NY. Now we're cheek to jowl. Can't even bow hunt and the deer herds are out of control. Lyme's disease is rampant. Shoot!
