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

post #1 of 14
Thread Starter 

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

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post #2 of 14

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.

post #3 of 14

I would roast it whole. If you have ever done leg of lamb, use that general idea.

 

disclaimer: assuming this is more or less what you mean when you say haunch

 

Haunch of vension 


Edited by cheflayne - 3/1/15 at 4:33am
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post #4 of 14

We usually refer to the front leg as haunch.  Roast it low and slow so the collagen breaks down.  It will fall off the bone when it's done.  

post #5 of 14
Quote:
Originally Posted by Chefross View Post

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 lever.gifdrinkbeer.gif
Happy tummy.

mimi

Addition......taco seasoning ( at my house anyways) cumin...salt...pepper...occ Mexican oregano....
Edited by flipflopgirl - 3/1/15 at 9:53am
post #6 of 14

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.

 

  

post #7 of 14

Take a roast and make pastrami! Venison pastrami is to die for.

post #8 of 14
Quote:
Originally Posted by Mike9 View Post
 

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?

post #9 of 14
Quote:
Originally Posted by cheflayne View Post
 

I would roast it whole. If you have ever done leg of lamb, use that general idea.

 

disclaimer: assuming this is more or less what you mean when you say haunch

 

Haunch of vension 


That's wonderful but I hope your feeding a crowd.

post #10 of 14
Quote:
Originally Posted by Chefross View Post
 


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?

 

That was the starting picture - I trimmed the whole thing before wrapping it.  

post #11 of 14
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
post #12 of 14
Thread Starter 

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 :bounce: 


Edited by MikeLM - 3/3/15 at 7:37am
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post #13 of 14

Barding won't hurt - the bacon weave I did to mine really basted it as it cooked.  When the shell was set it was done just don't over cook it.

post #14 of 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

"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/

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