How To Cook A Hind Quarter Of Venison - How To Cook

How to Cook a Hind Quarter of Venison

How To Cook A Hind Quarter Of Venison - How To Cook. 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. Now comes the part that’s a bit more complicated;

I cure venison hind quarters, but i break each hind quarter down into 3 pieces for dried beef: Make sure the grates are open just enough to keep the fire lit. Pound the venison with a meat tenderizer. Set one leg aside while you cut up the other. Rinse the spice rub from the ham with apple cider vinegar. Remove the roast to a large cutting board and allow it to rest, tented with a few sheets of aluminum foil, for about 20 minutes. Once the connective tissues are cut that hold the ball to the socket, the quarter is free to remove. Now run your knife straight down on either side of the spine, and then from the front of the hindquarter, just. You can use a standard steak. On today's episode with cook with cabela's, learn how to break down a deer hind quarter.

Now run your knife straight down on either side of the spine, and then from the front of the hindquarter, just. Set the meat at room temperature for 20 minutes before cooking. On really big deer you can get some nice blade steaks off the front shoulders, but i usually just grind everything on the front legs. Once pellet grill is heated to 200°f to 225°f, place the hindquarter on the grill and insert a meat thermometer. Once the connective tissues are cut that hold the ball to the socket, the quarter is free to remove. Place the ham inside the grill, on the opposite end of the grill from the fire, and close the lid. Lightly oil the kumara and season with salt and pepper. Rinse the spice rub from the ham with apple cider vinegar. Heat butter in a pan over medium heat. Pound the venison with a meat tenderizer. This will suppress oxygen intake in the fire and produce a lot of smoke.