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Deer Haunch... ideas about using it, maybe for sausage?

1K views 13 replies 7 participants last post by  everydaygourmet 
#1 ·
My son was just gifted with a deer haunch, and we're wondering what to do with it.  My hunting days just involved birds, so I'm not much help.  

Suggestions, references, and recipes would be greatly appreciated. I do have the KA grinder attachment, so we could go the sausage route.

Mike
 
#2 ·
The haunch as you call it, can be divided into top round, bottom round, and the sirloin.

Each of these can be prepared as steaks.

Rare to medium rare is best.

If you have some knowledge of butchering that would be the best way to go.

If you don't have the resources or knowledge, then just grind it and mix it with some fatty ground pork in a 3:1 ratio.
 
#5 · (Edited)
The haunch as you call it, can be divided into top round, bottom round, and the sirloin.
Each of these can be prepared as steaks.
Rare to medium rare is best.
If you have some knowledge of butchering that would be the best way to go.
If you don't have the resources or knowledge, then just grind it and mix it with some fatty ground pork in a 3:1 ratio.
We haven't been hunting in forever, but when we did all of the above would be produced and freezer wrapped.
I would occasionally take a steak and butterfly then tenderize for Chicken Fried Steak.
A roast in the crockpot with onion and garlic as well as a bit of beef stock makes awesome tacos as well.
Just shred or slice (cold) across the grain and into a hot cast iron skillet to reheat and gain a bit of color.
Homemade flour tortillas and pico (maybe a bit of avocado) ....... as well as :level: :beer:
Happy tummy.

mimi

Addition......taco seasoning ( at my house anyways) cumin...salt...pepper...occ Mexican oregano....
 
#8 ·
You can get a really nice rump roast out of that. Here's one I made a couple of years ago it was delicious. I smoked it on my grill with apple and cherry.

Curious Mike............I noticed you didn't remove the silverskin from the roast in the picture. How did this cook up for you? I always remove it so that the meat isn't tough. Is this necessary?
 
#11 ·
The inconvenient thing about venison (other game as well I suppose) is by the time you finish whittling away all the tendon and silver skin you end up with a lot of small pieces.
Good for sausage and I once made a sort of pot pie with wild mushrooms and a nice port sauce.
I threw the tiny bits of raw meat into the cooled filling then filled the pie and baked it.
Turned out pretty good.

mimi
 
#12 · (Edited)
I'm just delighted with the kind and useful responses: thank you all!

Several mentioned roasting low and slow... we have an excellent electric smoker, and I'm starting to think about using that. We cooked last Christmas' Prime Rib Roast in it for 4-1/2 hours and it was sensational. It was USDA Prime, and I know game is far leaner, so would I slather it with, say, pork fat, bacon drippings, bard it with fat strips, or what do you suggest? I could put a little smoke on it- we have an excellent selection of smoking chips.

With all the ideas, I'm getting excited.

Mike /img/vbsmilies/smilies/bounce.gif
 
#14 ·
marinade it with a decent red, cab merlot or a blend, 1- onion, 2-cloves garlic copious amounts of black pepper 4-5 T of Creole mustard overnight, remove, dry, smear with duck fat or bacon grease, salt and sear over charcoal finish it in the oven low and slow (225) about 2 1/2 hrs and let it rest.

good luck, cheers!

EDG
 
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