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Post by bbhunter on Oct 11, 2011 12:30:22 GMT -5
We are wanting to cook a whole deer in the ground much like a hog this year for our annual "deer camp" i was curious to see if anyone has ever tried something like this and if so are there any suggestions.
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Post by Hoosier Hunter on Oct 11, 2011 12:39:06 GMT -5
Hmm sounds interesting and tasty. Seems like the lack of fat on deer would have the meat pretty tough though using this method.
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Post by old3arrows on Oct 11, 2011 18:13:08 GMT -5
I know that people in the Spanish communities cook goats this way, maybe you can Google it and see if there are any recipes! They do use charcoal in the process. I would use a small young deer though, and without any fat or skin on it wrap it in bacon, fill the chest cavity with a mixture of apples, onions, green peppers, peppers, and maybe a few hot peppers for good measure, then cover the whole deer with aluminum foil place him on a good bed of coals in a hole in the ground and cover with a layer of dirt. I've got a smoker, and I want to smoke a deer ham with hickory while we are butchering deer this year. Good luck and let us know how it turns out!
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Post by raporter on Oct 11, 2011 19:34:50 GMT -5
Didn't think much of the smoked deer I have had. Let us know how yours turns out.
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pwoller
Full Member
Cut Em!
Posts: 85
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Post by pwoller on Oct 12, 2011 0:49:44 GMT -5
Same with me smoked deer has been disappointing so far. Still looking for a cut of deer meat that smokes well. Maybe if you wrap it in bacon it will turn out good!!
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Post by realhunter on Oct 12, 2011 5:33:02 GMT -5
Take the tenderloins (on the inside next to spine - pelvis) marinate in Alegro Marinade a couple hours, wrap said loins in bacon (not for flavor - but to keep them moist) set smoker at 190 (I use mesquite chips) and smoke till the loin internal temp reaches around 145-150 Folks that are getting bad results using a smoker; typically add too many chips and over smoke it, or cook till it dries out the meat. I served this dish for the football games last Sunday... It got rave reviews... as in best meat I have ever tasted, better then filet mignon...etc. It didnt last long
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