How To Butcher A Deer Hind Quarter All You Need To Know

How to Cut Up a Deer Hind Quarter The Deer Hunting

Preparation. In a large pot, add the water and all the ingredients for the brine, and heat over medium-high heat. Bring the mix to a boil then reduce to a simmer for 15 minutes. Remove the pot from the heat and allow it to cool. After the brine has cooled, gently drop the meat into the pot to brine in a cool place for 24 to 48 hours.

FileWhitetailed Deer, female, Costa Rica.jpg Wikimedia Commons

Brine the venison in salty water for 2 - 3 days, changing the brine daily. Rinse thoroughly and dry with paper towels. Marinate the hindquarter for 24 hours in the refrigerator, turning a few times, and removing it an hour before cooking to warm up to room temperature before roasting. MARINADE - Use a Blender and Combine.

How to Process and Debone a Deer HindQuarter Yourself HuntFishMB

Preheat the grill to high heat. Grill the hind quarter steaks for 3 to 4 minutes per side and flip with tongs. Remove the steaks from the grill when the internal temperature reaches 120 to 135 degrees Fahrenheit. Let the venison steaks sit for 10 to 15 minutes before eating to allow the juices to return to the center of the meat.

A Sensational Deer Hind Quarter Recipe

Preparation. Preheat oven to 300°. Season the roast liberally with salt and pepper on all sides. Heat a heavy-bottomed 6-to 8-quart Dutch oven over medium-high heat. Add the oil. When the oil begins to shimmer, add the butter; it will bubble up. When the bubbles subside, add the roast and sear until dark brown.

How to Process and Debone a Deer HindQuarter Yourself HuntFishMB

Place the deer hind quarter in a large ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours to allow the flavors to infuse the meat. Preheat your oven to 325°F (165°C). Remove the roast from the marinade, pat it dry, and place it in a roasting pan. For added flavor, insert slivers of garlic or sprigs of.

FilePersian Fallow Deer 1.jpg Wikimedia Commons

Dislike 1. 3,289. Make a delicious smoked whole venison hindquarter with a little help from Cook with Cabela's! Click to print or download the Smoked Venison Hindquarter. Viewed 3,289 times.

venison hind quarter SmokedMeat Forums

You might consider wrapping it in foil after the first two or three hours of smoking, which will prevent evaporation and hold the juices around the leg. Maintain a smoker temperature of 225-250 degrees and cook for 1 to 1-1/2 hours per pound. Tips for making smoked deer hind quarter and a bacony good venison recipe for smoking that deer leg!

How To Debone A Deer Hind Quarter YouTube

Preheat oven to 350°F. Rub the deer hind quarter with olive oil and season with salt and pepper. Place the deer hind quarter in a roasting pan. In a small bowl, mix together the soy sauce, Worcestershire sauce, brown sugar, garlic, smoked paprika, oregano, black pepper, and cayenne pepper. Pour the mixture over the deer hind quarter and rub it.

Smoke a whitetail deer hind quarter

This is a recipe for roast-beef style venison roast, and it is ideal for hind-quarter cuts of wild game from whitetail deer, mule deer, moose, elk, or, in the case, pronghorn antelope. Once you.

FileWhitetailed deer 52.jpg

Season the roast with salt and pepper. In a large Dutch Oven, heat olive oil over medium-high heat. Sear the venison roast for about 3 minutes per side until browned. Arrange sliced onions around the venison roast. Combine garlic, rosemary, thyme, and beef broth. Pour over the roast. Add bay leaves.

How to Butcher a Deer Hind Quarter *EVERY CUT EXPLAINED* Avid Armor

The small, square section of meat to the back of the hind quarter is called the Top Butt. This cut, when aged properly is medium tender, and can be either dry roasted or braised. It's a good cut for Swiss Steak or in a Stroganoff. Bottom Butt. The large, oval section on the hind quarter is called the Bottom Butt.

Pin on Deer Recipes

Preheat oven to 400 degrees. Remove roast from refrigerator, and remove plastic wrap. Place in a roasting pan, and brown evenly on all sides, rotating the roast when browned. When browned, add 1 can beer to the pan. Cover with lid or foil, reduce heat to 325 degrees and cook for 1 hour. Remove lid, and apply mop sauce every 15 to 20 minutes.

Pin by Gary Wooten on Recipes to Cook smoked deer hind quarters

Pour 1 quart of water into a sauce pan over a medium heat. Add the salt and brown sugar and stir until dissolved. Add the rest of the ingredients and cook for 5 more minutes. ( I think the additional cook time helps the brine to be more flavorful) Pour the remaining 3 quarts of water and some ice into a large enough pot to hold the complete.

Clark's Deer Processing Bagdad KY

Process: In a saucepan, slowly melt the two sticks of butter. NOTE: It's imperative the butter doesn't boil!! Add the pickling spice, juniper berries, and dried peppers to the butter once it's completely melted. Set it to a low heat on your stove so it won't boil and allow it to simmer for 45 minutes.

Smoked Whole Venison Hindquarter YouTube

I started with a 24-hour brine using the following ingredients: 1.5 gallons of water. 1/4 cup Apple Cider Vinegar. 1.5 cups brown sugar. 1 cup Kosher Salt. Red pepper flakes. I added everything into a little cooler and left it in the garage for 24-hours. Then I pulled it out and patted the meat dry with paper towels.

New Zealands Sambar & Rusa Deer, The Full Story

Salt box the deer hind quarter. This is as simple as it sounds- put the ham in a container and pour salt over it. Turn the ham over, and pour more salt on it. Rub the salt into all surfaces of the venison. Continue rotating, pressing and adding salt until the hindquarter won't take on any more salt.