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Posted by: ranger ray on 2007/11/14 10:02:34
In Reply to: Deer hind quarter posted by JLOCKHART29 on 2007/11/13 23:48:59
JLOCKHART29,
when we do a leg.... there's usually a large group and lotsa beer.... we put the leg a raised grill and slowly grill it on a low fire mopping somewhat frequently with bbg sauce as we go... there's a large carving knife next to the egg.... folks just cut off what they want and either make sandwiches or just eat as much as they want while trying to "kill the keg"...that must be a small deer if a whole leg's gonna fit on a medium..( i 'm assuming it's not deboned) the tenderloins are always panfried in butter, garlic, olive oil.... the pan's then deglazed with some wine.... some heavy cream is added and reduced to make a nice sauce which is poured over the almost bloody medallions(3/4 inch thick) of loin.... these are very lean and if cooked any other way become quickly dry and tough....the front shoulders are ground up for sausage along with any other trimmings from the neck and other areas....
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