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Big deer leg; logistical problem.

post #1 of 17
Thread Starter 

I have a hunter friend who gave me a large (around 25lb), skinned leg a few months back, which I put into my freezer immediately. It was still fresh.

 

I want to break it down and grill some and smoke some, but I don't have anything to defrost it in!

 

My fault. I didn't consider this. There's no space in my fridge...AT ALL.

 

Leg is too large for my kitchen sink.

 

Any ideas?

 

Thx

post #2 of 17
How about getting a big, cheep styrofoam cooler and defrosting it in there. Cheep= toss it when your done. Also does your fish monger deliever fish in something like a styro cooler? Clean it or ask for a fresh one. Alt, take it to work and use the walkin there to defrost.
post #3 of 17

I would take a bandsaw to it.

post #4 of 17

Running water and some ice in the bathtub?

It's 100 + I might have to join in.;>)

This will make some chefs cringe, but if the venison has not been hung you could hang it in a cool dry place.

ah, just sayin. We like or deer here in Tx.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #5 of 17

I am jealous.

Every scrap of our venison is long gone.

 

mimi

post #6 of 17
Thread Starter 

Styrofoam cooler...looks like that'll have to do.

 

Thx!

post #7 of 17

If you only want to cook a portion of it get a meat saw and hack that much off and leave it frozen.

post #8 of 17

Right, seriously, if you don't have a bandsaw take it to a processor and see if they can do something for you.  They'll then wrap it back up, stamp it not for resale and give it back to you.

post #9 of 17
Thread Starter 

I've got a Henckels cleaver that I've never put to use properly yet. This will be perfect.

post #10 of 17

Redbeerd,

 I know your in SAN, but I just wanted to say that the leg is very lean. If the deer wasn't processed right it might not be best to throw it on the grill. You will need to add some type of fat. You can lard it, wrap in bacon, there are many ways. Marinating isn't bad either.

A 25 lb leg is pretty big. As some others said you might want to carry it to a processor. You can then get what you want. Sausage is great. Your processor will have casings, and extra fat if you want Chili meat etc.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #11 of 17
Quote:
Originally Posted by panini View Post
 

Redbeerd,

 I know your in SAN, but I just wanted to say that the leg is very lean. If the deer wasn't processed right it might not be best to throw it on the grill. You will need to add some type of fat. You can lard it, wrap in bacon, there are many ways. Marinating isn't bad either.

A 25 lb leg is pretty big. As some others said you might want to carry it to a processor. You can then get what you want. Sausage is great. Your processor will have casings, and extra fat if you want Chili meat etc.

 

Really lean.

I always had the guys cut a bunch of slices (across the grain of course) for CFS (just pound it thin and take it from there).

Hack off a hunk and crockpot the heck out of it (in the seasoned broth of your choice) shred and the toss in an oiled pan, reseason and have some awesome tacos.

 

mimi

 

There is a huge freeze thaw process and refreeze camp of how to/ how not to handle your lean game but we have in a pinch made sausage under those conditions.

Smoked a bit less, freezer paper wrapped and the entire batch was delish.

Just sayin'

 

m.

post #12 of 17
If you take it to somebody with a bandsaw, they can cut in while still frozen; you won't be able to do that with your cleaver. And it would eliminate the need to thaw the whole thing.
post #13 of 17

Everyone should own one of these

 

 

 

 

 

 in a pinch you can use a paint free blade in a sawszall to cut meat too

post #14 of 17
Quot

Everyone should own one of these

 

 

25" Meat Saw
  • Threads: 1
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in a pinch you can use a paint free blade in a sawszall to cut meat too

 

 

 

e:
Item # BSSAWZALLBLADE
Description STAINLESS STEEL SAWZALL BLADE FOR MEAT 15.5 INCHES 3 T.P.I.
 
   
   
   
   
   
 
 
Eachadd to cart   
Qty  
1 or more 48.40
 

Sawzall Meat Cutting Blade for Reciprocating Saw

Change your reciprocating saw to a meat cutting saw by adding this 15 1/2" blade.

 

 

have one and it works great, I use a 2 gallon plastic bag to cover the saw. Re your thaw are you still @ school?, if so just ask use their walk in IF you want to thaw the whole thing. If you're going to do this whole, would braise with whole tomatoes, large can of V8, garlic, leeks, apples or cherries (and juice) lots of whole peppercorns and a couple of bay leaves, braise for 3-4 hrs short of falling off the bone, educe the braising liquid, finish with butter, coat the leg with the sauce, into the oven to brown @450 +for 20 mins + basting every 10 minutes.

 

 

Good luck, like to see some pics.

 

Cheers!

 

 

EDG

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply
post #15 of 17

What? You mean I've had one all this time and I didn't know it?

post #16 of 17

lol, sorry Kuan my "" came out :crazy:!, was referring to the SS Sawzall blade, there is also a set of reciprocating saw blades from Cabelas, haven't had the chance to use them, yet. We use it mostly to break down swines and bovines and any other customer that complains. Works Great!!

 

Cheers!!!

 

 

EDG

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply
post #17 of 17

I used a Sawzall for years to cut up deer, but I want to finesse it a little more next time so will get a hand meat saw.   Anyway here is a great video of a butcher butchering a deer - a small deer, but the principle is the same.

 

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