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Post by steiny on Jun 30, 2023 12:02:16 GMT -5
So I've got a hind quarter (minus lower leg / shank) in the freezer from a nice whitetail doe to do on the rotisserie in a couple days. Here's my plan: After thawed, poke holes in the thick areas and insert cloves of garlic.- Rub the thing down with olive oil, rosemary, garlic and a few other spices.
Wrap the entire thing with bacon, held in place with butchers string & toothpicks.
Another dusting of spices on outside of the bacon wrap.
On the rotisserie spit in my Weber kettle low and slow until 120F internal temp.
Take off & rest 30 minutes or so before slicing.
Slice thin taking care to cross cut the muscles.
Serve with a little beef broth & onion au juice.
Would welcome feedback from others that have done one. |
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Post by deadeer on Jun 30, 2023 12:14:44 GMT -5
Due to size and bone, I would let warm up a little before starting. Would be easy to over cook the outside and be rare/bloody at the bone. Hence, low and slow as you said. IF you could wrap it at the end or near, it would help with a more consistent cook.
I've done a couple, and only had one turn out really good. That was before I had got into cooking/smoking like now.
Good luck. Interestested to see and hear your results.
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Post by steiny on Jul 1, 2023 10:03:52 GMT -5
After discussions with a few folks, we've elected to forego the bacon wrap for fear it will flame, and just periodically baste it, then foil wrap after it gets a good "bark" on the outside.
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Post by esshup on Jul 1, 2023 14:43:35 GMT -5
After discussions with a few folks, we've elected to forego the bacon wrap for fear it will flame, and just periodically baste it, then foil wrap after it gets a good "bark" on the outside. Since venison is so dry, I'd coat it 100% with Mayo or mustard. I thought the bacon was a good idea. |
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Post by steiny on Jul 7, 2023 13:01:18 GMT -5
We poked a bunch of garlic cloves deep into the meat, did a real heavy rub of garlic, rosemary, parsley and a few other things my daughter came up with, wrapped it in plastic in fridge overnight, got it out next day a few hours to get to room temp, them put it on the Weber rotisserie. 2.5 Hours later it was done and came out perfect and delicious.
We had (8) adults and (4) kids, could have uses about six more adults so we had some good leftovers.
I'll be saving another one this fall. Everyone really liked it and it was rather easy to do on the electric rotisserie.
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Post by deadeer on Jul 7, 2023 18:53:50 GMT -5
Glad it was a success!
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