Anyone have any good recipes for the hind quarter of a deer? I usually use them for jerky but I want to try someting different.

Steaks. Put Adolf's meat tenderizer I use the kind with spices) on them. Roast- use crockpot and French onion soup mix. Deer stew.

2 pretty good ones.

Shis ka bob-Marinate them 3 days in Worcestershire, honey or brown sugar and Cajun powder. Put pieces of stew sized chunks in marinade. I use the ham for clean cut pieces. They’ll swell w juice. I than make Shis ka bob using different peppers for color, onions, pineapple and shrimp covered in chipotle sauce. Don’t grill em crazy long. It’s tiny meat pieces

Another takes a piece and soak it in salt water bout 1/2 hr. Than 1 full day in apple cider, not vinegar but the juice. Than 1 full day in old number 7 barbecue sauce. Put a red onion next to it. Wrap w bacon, pin it together w toothpick and grill em. Again not too long. They’re both great.

Separate the three muscles and slice cross grain into steaks

I should add after the salt in my post they should be cut about 2” by 4” before hitting Apple cider

leave them whole put it in a roasting bag and cook it like a turkey. shawn-maybe he likes jerky...

Because I have never been able to get them tender

And I like jerky.,lol

We used to smoke whole deer hams at the fire station pretty regularly during season. We found that using 2 jars of Cajun Injector Creole Butter, a good dry rub (everybody has their favorite mix) and smoke it at 200 until your meat thermometer says ok, usually 8-11 hours depending upon the size, mopping every 2 hours with a Yellowback Mop Sauce. Google that to get the ingredients. We smoked with Oak, Hickory or Apple depending upon whatever somebody had at the time, it's all good.

x2 on a slow smoke will do wonders

We had to assign a "Smoker Nazi" to keep everybody from cruising by for a peek because that'll really screw up your cook time.

Save the shoulders and flanks for jerky. Next to loin and tenderloin, it's the choice cuts.

Drop the hind quarters off at the butchers and have them make bologna....Then fry the sliced bologna for breakfast with dippy eggs !!!!!!Yeah Buddy !!!

I second the smoking. I've never used a dry rub, but usually inject with whatever marinade strikes my fancy at the time, then wrap with bacon and smoke for 10-12 hrs. The bacon is absolutely sinful when it comes out of the smoker.

I also make steaks and roasts with them.

David, your "smoker nazi" title made me laugh. My sister has had to take the role of smoker nazi at their home, because my brother in law can't stand it and has to check every hour or so. I've told him time and again that each time he peeks, he's adding 2 hours to the cook time, but he still does it.

The reason the above post about smoking is all in past tense is because I retired 9 years ago. I haven't had a reason to smoke a whole quarter since so now I separate the muscles and vacuum pack them whole. At the time of cooking I can decide how to do the final cutting to suit my needs. Shoulders, neck, brisket and flank meat are all ground and used for various things such as breakfast sausage, Brats, Summer Sausage, and I have made some Venison Boudin that turned out well.

I make mine into corned venison. Takes a week to cure. Slow cook in a crockpot with taters. Tastes great cold too. Mark

I've never tried corning it, but that sounds great...might have to give that a try with one of this year's deer.

I’m with Mr LaClair on this one. Great steaks.

Marinade in an acid solution to make it mire tender. I use 1/2 cup of white vinegar, 2 tsps salt, 2 tsps black pepper, 1 TBLS garlic powder, ! TBLS onion powder, and 2 TBLS olive oil. Marinade for 24 hours or more.

As for apple cider; I used to use a combination of apple cider vinegar (pt) and apple cider (pt) along with a good dose of black pepper (3 TBLS) and a lesser dose salt (1 TBLS), wrapped in foil and cooked on the grill without allowing it to marinade. Super tender. Much like pot roast, and delicious. (Other seasonings can be added, of course.)

In answer to the “I have never gotten them tender” this one is crazy obvious. You’re cooking it way too long. Pork, chicken, lamb, beef etc is all cooked different. So is obviously deer. Fast and high flame to sear in juice or low and slow cooked. Even grilled, go easy. You killed it once no need to kill it again

This "Separate the three muscles and slice cross grain into steaks"

Try canning one. Awesome stuff.

Or make dried venison out of the inner round. One of the easiest things to do. Soak it and smoke it!

If the hindquarter is small enough, completely remove the bone and any connective tissue and/or thick silverskin. Take some thinly sliced onions, peppers with whatever spices you like, then put them in a pan with some olive oil, let them simmer and put the mixture in a container in the fridge and cool overight. Then put the onion/pepper or whatever marinated stuff you have in the opened and cleaned hindquarter with two whole pork tenderloins. Roll the rest of the leg meat around the tenderoins and spices and thinly sliced(or chopped into small cubes) marinated onion green peppermix. Tie it up with string, put it on a rack in a roasting pan on a roasting rack. Lay strips of bacon, or beef codfat(from butcher shop)or pork belly on top of the roast. Use thermometer and roast at 350 til it hits the internal temperature you feel comfortable with. I go with 136 internal. Sounds like a lot of work, but nothing else tastes that good. I’ve done it with lamb, and veal. Not beef, too big.I use to make these all the time.

I do what Mr. LaClair said. Then, I pound the steaks with a meat mallet/ cube them, dust with flour, dip in milk, flour them a second time and make country fried seaks. They're tender as a mother's love.

You got a lot of advice, and its all good stuff. As long as its used and eaten I don't care what you do with it. Jerky is my favorite cut on a venison :)

I usually cut the muscle groups into steaks. I have cooked the whole. The key is wrapping g it and cooking it for a long time. Any seasoning you prefer for red meat works great. I salt, pepper, garlic powder, and use a bit of Montreal steak seasoning. I dud it down good, wrap in aluminum foil, cook in the oven at 275 for 5-6 hours. It’ll fall off the bone, be very moist, and knock your socks off with yummy goodness.

In all reality, I’ve done more front shoulders that way then rear quarters. Utilizes the whole shoulder and turns a grind cut in yummy, tender, goodness.

"I do what Mr. LaClair said. Then, I pound the steaks with a meat mallet/ cube them, dust with flour, dip in milk, flour them a second time and make country fried seaks. They're tender as a mother's love."

Smart man

Mop Sauce Recipe for Smoking 1/4 cup prepared Yellow Mustard 1 12oz bottle beer 1 cup apple cider vinegar 1 onion minced 2 tsp minced garlic 1/2 cup water 1/2 cup Worcestershire Sauce 1/4 cup vegetable oil (I use EV Olive Oil)

Sprinkle 2 packets of Lipton Dry Onion soup mix over the hind Qtr. and add 2 cans of Campbells Golden Mushroom soup mixed with a little water. Put the whole thing in a roaster in oven for 4 hrs. @ 350 (It`ll fall right off the bone)

Crock pot roast, with onions and carrots. It will be tender.

I do what Ron does. I grill them alot slow on wood/charcoal. I also love the Insta Pot for tips and noodles

Cover generously with salt and pepper put it on a spit and roast it whole for several hours over a hardwood fire until internal temp around 140F.

I'm with Ron, if you cut those muscles cross grain you don't need a bunch of stuff to mess up the taste of the venison. Cut it cross grain roll it in fryin magic and fry in butter. Make a pan of fried potatoes and some eggs to go with them. That is a great breakfast.

I agree with Ron. Cut into steaks, marinate with Worcestershire sauce and Montreal steak seasoning. Grill hot and fast to medium rare at the most, fork tender and great eating!

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