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Suggestions please on how to cook venison

Started by Efkay, July 07, 2017, 02:26:59 PM

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Efkay

I have a couple of 'gigots de chevreau' in my freezer - hind legs of Roe Deer - and from past experience when cooked in a conventional oven, they need either long, slow cooking at around 140C (approx 285F), or cut up and casseroled, again long and slow.

As I'm now fired-up (excuse the pun!!) to try cooking them on my 22" OT, I'd really appreciate some thoughts on the best way to go about it.

1buckie

@Efkay

Geez....no answers here?

Were you actually "fired up"?

...as in coals lit?

Get as close to the temp/ setup as what you're used to with using the oven.....that way you're on  familiar ground starting out.....

I would guess here:


(this is after it burned for quite awhile)

Drip pan, whichever seasonings/ marinade works right, then either banked coals on one side ~~ a bunch UN-lit & maybe 10~12 lit at one end of the pile. OR....


A fat snake to get a slightly higher heat than one normally would using that setup....something like this:







Set the food opposite the burn & rotate the grate a few rimes, a little bit during cooking.....

Either set, get a grate temp right next to the food....



..hope this helps..... ;D



"If you want it fancy there is BBQ spray paint at home depot for that. "
    Covered, damper-controlled cooking.....IF YOU PLEASE !!!
           "But the ever versatile kettle reigned supreme"    

Efkay

Serious apologies for the delay in responding 1bucklie but have been hospitalised for a few days following a car accident.

Heck knows when I'll get to use that technique you kindly illustrated with photos seeing as I now have a wired jaw! Soup and milkshakes suck! Or more correctly, all I can do is suck soup and milkshakes!!!

It'll be about 6 weeks before I'm 'released', so for the moment all I can do is dream about luscious Weber cooked food and watch from a distance.

Sincere thanks once again.

kettlebb

Deeply sorry to hear about your accident but thank God your still here to talk about it. Prayers for a good recovery for you. Hang in there.


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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.

jcnaz

Efkay, I am sorry to hear about your accident. Hanging out here with all of our nonsense might make the time pass easier. Get well soon!

Sent from my SM-G930V using Weber Kettle Club mobile app

A bunch of black kettles
-JC

Madpap

Sorry to hear about your accident. Praying for you and your family.


Sent from my iPhone using Weber Kettle Club mobile app

mhiszem

@Efkay As everyone else has said. Praying for you and your family for a speedy recovery.
WGA, Uline Green SJ, '95 Red M/T, '88 Red 18", '01 Plum SSP, Patent Pending Yellow

EricD

Sorry to hear about your accident. That sucks!  (see what I did there) 
Get well soon!  Let us know how grilled venison shakes taste!
22" Kettle black, 18" Kettle black,Genesis S-310 Stainless Gasser, Genesis Silver Edition Gasser, 22" Weber Smoky Mountain, 28" Blackstone Griddle, Blackstone Pizza oven, Maverick ET-732
ThermaPop, Grillaholics Grill Mat, PizzaQue, Kettle Rotiserrie

Efkay

Awww folks, I'm quite choked to read all your messages of support - no family - just me and my shadow - but thanks to each and every one of you. I get a kick out of following the various posts here, albeit a steep learning curve when you consider I often have to decipher our common language!

When I'm a little more mobile I'm proposing to build a table to sit alongside my 1989 red 22" kettle.

Thanks again folks!

Mkrause

Hoping for a speedy recovery... make sure it's a large table to accommodate your post-recovery feast!

Sent from my SM-G930V using Weber Kettle Club mobile app


bbquy

So sorry to hear about your accident! I hope you recover quickly!