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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: How do I cook a venison hind quarter?
Dear Smoky:
I have been reading with great interest many of the articles and recipes from BBQ on the Internet. I am looking forward to trying many new things.
My question...
I have been given a venison hind quarter from a friend. After reading your article I can tell you that I do not know how it was cleaned but do know that it was cut up within an hour after the kill. It was promptly frozen (again I don't know how good of a job was done). But, being the grateful recipient of this piece of meat I do want to prepare it to the best of my ability. I live in the Upper Peninsula of Michigan and use a gas grill. It is a slow cooking style (Holland grill) and will maintain temps around 350-375. It has a built in water pot for adding steam to the cooking. I enjoy cooking with it and have experimented with many other foods on it. Could you please offer any recommendations on how to prepare and cook this gift? It is whole with the bone in and weighs about 10-15 lbs.
Thank you
Bruce Wooldridge
Gwinn, MI
Hi Bruce,
Start by removing the hair. Then remove the hair. Then remove the hair. Trim off the silver skin, membrane and fat. If it has any bullet holes cut them out. If the meat does not have a strong odor, no marinating or soaking is necessary. To to step 2.
For a slight odor, soak in a mixture of equal parts of milk and water for a few hours. For a heavy duty marinade, 1 C. water, 1 C. vinegar 1 C. oil, 1/2 C. Worcestershire sauce, 1. onion coarsely chopped, 2 cloves garlic, crushed, 5 bay leaves, 12 juniper berries, 3 cloves. Bring to boil and cool. Put the meat in a plastic bag and pour the mixture over, expel the air and close. Refrigerate at least over night. When ready to use, remove, dry and bring to room temperature. Bring the marinade to a boil and use to baste. If this is necessary, you may want to pick up a copy of "The Great American Barbecue & Grilling Manual" from the Barbecue Store at www.barbecuen.com and let your friend read the chapter on dressing and cleaning deer.
Step 2:
Rub the roast down with lard or other oil and sprinkle generously with a mixture of 1 T. salt, 2 t. each garlic and onion powder, 1 t. each ground bay, ground thyme and fresh ground black pepper. Place on a rack over a shallow pan with 1/4" of water to keep the first drippings from burning. Put in the grill at 350° baste occasionally with juices or lard. Remove when the center reaches140° and let sit for 10-15 minutes for the juices to set. You can de glaze the pan juices and correct the seasonings. Slice thinly across the grain. Venison should not be cooked past medium rare.
Have fun,
Smoky
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