News:

PD.com: Living proof that just because you can, doesn't mean you should.

Main Menu

Venison Leg Roast - WTF?

Started by Bebek Sincap Ratatosk, February 22, 2008, 12:46:16 AM

Previous topic - Next topic

Bebek Sincap Ratatosk

So may Dad gave us a venison leg roast and we can't decide what to do with it... a typical roast seems boring... we toyed with the idea of Venison Tandori and I decided to ask PD.com

What should we do with a large venison leg roast?
- I don't see race. I just see cars going around in a circle.

"Back in my day, crazy meant something. Now everyone is crazy" - Charlie Manson

Jasper

Smoke it.

No, not like that!  WTF?!

Smoke it with cherry tree chips and a simple rub.

Fuck yeah.

Sir Squid Diddimus

Quote from: Dr. Felix Mackay on February 22, 2008, 02:32:02 AM
Smoke it.

No, not like that!  WTF?!

Smoke it with cherry tree chips and a simple rub.

Fuck yeah.

i wholeheartedly agree w/ this.

i would use a rub of
salt
pepper
thyme
rosemary
paprika
brown sugar
onion powder
garlic powder (or fresh=better)
touch of cayenne

leave rub on overnight
smoke for about 12-18 hours w/ the cherry wood depending on weight
pull it apart when done and eat it till you HURT!

Bebek Sincap Ratatosk

- I don't see race. I just see cars going around in a circle.

"Back in my day, crazy meant something. Now everyone is crazy" - Charlie Manson

Sir Squid Diddimus

make one?

there are websites that show you how to make em out of a hotplate and terra cotta pots

or you could mod an old gun cabinet

etc...


:mullet:
   \
Er yew cood pick one up and the wal marts fer like sisty bucks er so. mhm.

it's an investment.
everyone should have one.
note: my opinion only and it could very well suck

LMNO

Poke holes in venison

insert 40 cloves of Garlic and a handful of fresh sage or rosemary.

Braise using an entire bottle of red wine.

Darth Cupcake

CS, your rub suggestion sounds effing AMAZING.
Be the trouble you want to see in the world.

LMNO

The only possible snag is that venison roasts have very little connective tissue, which is the stuff that breaks down and melts and makes smoked pork so shreddingly tender and juicy.

The braise is reccommended because it adds liquid and flavor to the meat.

Darth Cupcake

Be the trouble you want to see in the world.

Jasper

Alternately, you could turn it into venison sausage.

Suu

*Has never eaten Bambi or his parents, despite being offered it many times*
Sovereign Episkopos-Princess Kaousuu; Esq., Battle Nun, Bene Gesserit.
Our Lady of Perpetual Confusion; 1st Church of Discordia

"Add a dab of lavender to milk, leave town with an orange, and pretend you're laughing at it."

Jasper


Sir Squid Diddimus

that rub is really good.

if you can't smoke it then definitely take LMNO's suggestion and braise it.
but for the liquid I would use
white wine (1 bottle)
vinegar(1/2 cup)
worcestershire (2 tbsp)
1/4 c. brown sugar
crushed garlic (a lot)
1/2 small onion chopped fine
few dashes of soy (yes, believe it)

do leave the rub on overnight before braising. trust me.
cover w/ foil or make a big foil pouch for it
cook on 275F for like 8 hours
it'll fall apart in your mouth and make you crap yourself with delight.

or go w/ what LMNO said which is a lot easier



LMNO

I like your rub, CS.  I'll be sure to use it on my next roast.


Although, if it makes me crap when I taste it, I might need a mop and bucket...

Darth Cupcake

CS, you seem to use brown sugar in many things.

I hope this isn't too forward, but, uh, would you marry me? :lol:
Be the trouble you want to see in the world.