Deer Haunch... ideas about using it, maybe for sausage?

Discussion in 'Food & Cooking' started by mikelm, Mar 1, 2015.

  1. mikelm

    mikelm

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    My son was just gifted with a deer haunch, and we're wondering what to do with it.  My hunting days just involved birds, so I'm not much help.  

    Suggestions, references, and recipes would be greatly appreciated. I do have the KA grinder attachment, so we could go the sausage route.

    Mike
     
  2. chefross

    chefross

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    The haunch as you call it, can be divided into top round, bottom round, and the sirloin.

    Each of these can be prepared as steaks.

    Rare to medium rare is best.

    If you have some knowledge of butchering that would be the best way to go.

    If you don't have the resources or knowledge, then just grind it and mix it with some fatty ground pork in a 3:1 ratio.
     
  3. cheflayne

    cheflayne

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    I would roast it whole. If you have ever done leg of lamb, use that general idea.

    disclaimer: assuming this is more or less what you mean when you say haunch

    [​IMG]  
     
    Last edited: Mar 1, 2015
  4. mike9

    mike9

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    We usually refer to the front leg as haunch.  Roast it low and slow so the collagen breaks down.  It will fall off the bone when it's done.  
     
  5. flipflopgirl

    flipflopgirl

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    We haven't been hunting in forever, but when we did all of the above would be produced and freezer wrapped.
    I would occasionally take a steak and butterfly then tenderize for Chicken Fried Steak.
    A roast in the crockpot with onion and garlic as well as a bit of beef stock makes awesome tacos as well.
    Just shred or slice (cold) across the grain and into a hot cast iron skillet to reheat and gain a bit of color.
    Homemade flour tortillas and pico (maybe a bit of avocado) ....... as well as :level: :beer:
    Happy tummy.

    mimi

    Addition......taco seasoning ( at my house anyways) cumin...salt...pepper...occ Mexican oregano....
     
    Last edited: Mar 1, 2015
  6. mike9

    mike9

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    You can get a really nice rump roast out of that.  Here's one I made a couple of years ago it was delicious.  I smoked it on my grill with apple and cherry.

       
     
    flipflopgirl likes this.
  7. maryb

    maryb

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    Take a roast and make pastrami! Venison pastrami is to die for.
     
  8. chefross

    chefross

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    Curious Mike............I noticed you didn't remove the silverskin from the roast in the picture. How did this cook up for you? I always remove it so that the meat isn't tough. Is this necessary?
     
  9. chefross

    chefross

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    That's wonderful but I hope your feeding a crowd.
     
  10. mike9

    mike9

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    That was the starting picture - I trimmed the whole thing before wrapping it.  
     
  11. flipflopgirl

    flipflopgirl

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    The inconvenient thing about venison (other game as well I suppose) is by the time you finish whittling away all the tendon and silver skin you end up with a lot of small pieces.
    Good for sausage and I once made a sort of pot pie with wild mushrooms and a nice port sauce.
    I threw the tiny bits of raw meat into the cooled filling then filled the pie and baked it.
    Turned out pretty good.

    mimi
     
  12. mikelm

    mikelm

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    I'm just delighted with the kind and useful responses: thank you all!

    Several mentioned roasting low and slow...  we have an excellent electric smoker, and I'm starting to think about using that.  We cooked last Christmas' Prime Rib Roast in it for  4-1/2 hours and it was sensational. It was USDA Prime, and I know game is far leaner, so would I slather it with, say, pork fat, bacon drippings, bard it with fat strips, or what do you suggest? I could put a little smoke on it- we have an excellent selection of smoking chips.

    With all the ideas, I'm getting excited.

    Mike /img/vbsmilies/smilies/bounce.gif  
     
    Last edited: Mar 3, 2015
  13. mike9

    mike9

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    Barding won't hurt - the bacon weave I did to mine really basted it as it cooked.  When the shell was set it was done just don't over cook it.
     
  14. everydaygourmet

    everydaygourmet

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    marinade it with a decent red, cab merlot or a blend, 1- onion, 2-cloves garlic copious amounts of black pepper 4-5 T of Creole mustard overnight, remove, dry, smear with duck fat or bacon grease, salt and sear over charcoal finish it in the oven low and slow (225) about 2 1/2 hrs and let it rest.

    good luck, cheers!

    EDG