Anyone have a good recipe to cook a whole deer hind qtr on a charcoal grill? I've got a few left from last year, was thinking of trying something new out. Thanks!
I've never grilled them and would think that they would cook to fast on the grill . I do shoot the first 1.5 year old barren doe I see so I can smoke the hind quarters . If you have access to a smoker it turns out pretty good . We apply a ton of Cajun seasoning , salt , wrap in fat (pork or beef , can be found at your local processor) , then smoke using apple and hickory at 190 for 8-10 hours depending on size .
Thanks for that. And fwiw, you can do them on a charcoal grill, just using the indirect method. My bro-in-law is an expert at indirect cooking, but we haven't done much with hind qtrs - mostly pork tenderloins :D Anyone else have a good recipe?
Not really a recipe but years ago my cousin cooked a hind quarter using charcoal for our family reunion. Wrapped it in foil for most of the cooking and he used a mixture of butter, garlic and beer to basically baste it by cutting into the meat and pouring it inside, the poor man's way of injecting I guess LOL. Finished it up with some fresh cut hickory sticks to get a good smoke and browning. Man that stuff was good!!
A friend just did a big bunch of venison for his son's grad party. He corned the meat (just like corned beef) and then smoked it after the corning process. It was awesome.
I did a front shoulder treating it like lamb-marinated for a couple days in lemon zest, oregano, mint, garlic, some pepper. Salt and lemon at cooking time. -Bill
Hey man, Make it into a ham(like christmas ham).... one of the best hams i've ever had was a hind quarter we brined, cured and smoked/cooked. Check out this attached video, and just do the same thing.... you'll be hamming it up every year after you try it!
I have also never grilled one, but have used the smoker. Like you said, it can be done on a grill with indirect heat. I usually season liberally with season salt, then cover with bacon (everything is better with bacon IMHO). Then smoke low with apple wood chips until I can pull it. Then shred and serve with home-made bbq sauce. Even the wife, who does not usually eat much venison, loved it.
I have used a gas grill to smoke hind quarters. Injected a mixture of apple juice, apple cider vinegar and kikoman soy sauce. Cut small slits every three inches and pushed in a small piece of garlic. Rubbed the flesh with a mixture of spices: salt, crushed black pepper, fresh rosemary and an off the shelf product called grill creations. Threw wrapped the meat in a plastic shopping bag and put in fridge for four hours. Mixed apple and cherry smoking chips and soaked for 30 mins. Removed two outer grates of a 5 burner gas grill and placed chips in metal store bought chip trays and placed one on each of the flame defectors. Place meat on the center racks and regulate the putter burners to keep temp under the hood at 200-220 deg. The first one was fantastic and was devoured by guests at a friends turkey day feast. When one of the ladies was making a thirt trip to the carving table, I let that she was eating venison...it tasted just like beef. I left the second one on too long and it was a bit dry, but still tasty. You might consider adding melted butter to the mixture to add some fat to the meat. Mine were bone in......should take 4-6 hours depending on size.
Thanks for all the great ideas! Gonna have to test some out! Anyone else has something to add, feel free :D
Just remembered: small cut pieces of bacon were inserted into the meat with the garlic using the butt end of a fork. It's a pain in the butt, but worth the effort to get fat into the otherwise lean hindquarter.
