Deer meat(leg)

[kingforce]

How’s anyone ever cooked deer meat in a kettle? Reason I’m asking is cause my father-in-law just dropped me off a leg and I would love to smoke it or something but I have never mess with deer meat and I keep hearing that it’s tough so if anyone can share any info on how to cook it I would greatly appreciate guys.



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[Bubblehead]

I'm no deer expert but is it too big to brine?

[Bigmac]

Do it like a pork shoulder,low and slow. You will definitely have to inject it with your favorite injection,like Cajun butter. Also when it is about half way done wrap bacon around it and then wrap it in foil and spitz it with apple juice. Cook it to around 200 internal temperature. It should pull apart like pulled pork. Good luck!

[kingforce]

Do it like a pork shoulder,low and slow. You will definitely have to inject it with your favorite injection,like Cajun butter. Also when it is about half way done wrap bacon around it and then wrap it in foil and spitz it with apple juice. Cook it to around 200 internal temperature. It should pull apart like pulled pork. Good luck!

Sweet thanks for the feed back I will definitely do it like pull pork so anywhere from 230-250F. This I’ll be the first time doing deer meat so hopefully it comes out good [emoji4]


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[kingforce]

I'm no deer expert but is it too big to brine?
[/quote
It’s pretty good size but it would fit on a 5gallon bucket for sure



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[Bigmac]

I forgot to tell you,be sure and trim all the fat and white sinue that you can get off. That’s where the wild taste comes from.

[HoosierKettle]

I cooked a small roast not too long ago. Tasted ok. I’m definitely not good enough at it to give advice. Any future deer meat I get, I will make jerky. Deer makes excellent jerky.


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[Bigmac]

I cooked a small roast not too long ago. Tasted ok. I’m definitely not good enough at it to give advice. Any future deer meat I get, I will make jerky. Deer makes excellent jerky.


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Definitely agree on the jerky. When my son still lived at home we made a lot of jerky. Haven’t made any in years,but I still remember how good it was.

[JVReich]

Do it like a pork shoulder,low and slow. You will definitely have to inject it with your favorite injection,like Cajun butter. Also when it is about half way done wrap bacon around it and then wrap it in foil and spitz it with apple juice. Cook it to around 200 internal temperature. It should pull apart like pulled pork. Good luck!

I cook a lot of deer and rarely do a whole roast or leg like you have on the grill.  Just has a propensity to dry out very easily.  BUT if I were going to do it, these are good tips to keep it from doing so.  Good luck! 


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[SMOKE FREAK]

Personally I think I would debone it...Cut it into smaller chunks (that would cook quicker) and brine it...I doubt it has enough fat to make good pulled meat but What do I know...

[MacEggs]

Personally I think I would debone it...Cut it into smaller chunks (that would cook quicker) and brine it...I doubt it has enough fat to make good pulled meat but What do I know...

Never done this, but …. IMHO, probably the best advice so far.  Let us know how it goes, good or bad. 

[kingforce]

Thanks for the feedback guys. I will be cooking it today I will let you guy know how it came out


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