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How to cook Venison Fore Quarter?

1,308 Views | 7 Replies | Last: 4 yr ago by HTownAg98
Mark Fairchild
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4:06p, 1/11/20
AG
Cross Post from Outdoors:

Howdy, have a buddy that received a front quarter of Venison. Ask how I would do it. I have never done a cut this large. How is best way to do this in a conventional kitchen oven?? Thanks!!!!
Gig'em, Ole Army Class of '70
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HTownAg98
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8:55p, 1/11/20
Braise it with rosemary, red wine, and mirepoix. Or grind it for hamburger or sausage.
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Mark Fairchild
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8:29a, 1/12/20
AG
OB had this also, Thanks.

https://www.themeateater.com/cook/recipes/bone-in-blade-roast-with-root-vegetables-recipe
Gig'em, Ole Army Class of '70
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Dr. Horrible
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9:20a, 1/12/20
whatever you do, make sure you add fat. i have a recipe i like using (i'm out of town or i'd share it here) and you cover it in bacon to get that fat into it.
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Keeper of The Spirits
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9:52p, 1/12/20
AG
Anyone sous vide their venison
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gigemJTH12
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In reply to Keeper of The Spirits • 11:34a, 1/13/20
AG
I did a whole backstrap the other day. never a roast. turned out great.
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Keeper of The Spirits
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11:42a, 1/13/20
AG
What temperature did you do?
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gigemJTH12
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In reply to Keeper of The Spirits • 11:47a, 1/13/20
AG
137. it was a perfect medium rare+.
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HTownAg98
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1:28p, 1/13/20
I sous vide venison loin at 128. I like it more on the rare side because it is so lean.
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