Venison haunch recipe

Discussion in 'UK Smokers' started by badgero, Sep 5, 2015.

  1. Hi all

    Need to pick your brains.

    I have a haunch of venison coming in a week or so and I`m not sure what to do with it. I have a good spicy roast recipe which does involve a brine of sorts for about 10 days and the usual game cooking books all say that the joint needs to be hung/marinaded for a week to 10 days, so that`s cool. 

    I`d like to hot smoke it at a low temp for 5-6 hours (maybe), but any ideas for a rub, a marinade, some timings and temps etc?

    Some ideas would be gratefully accepted.

    Thanks guys
  2. Hello.  You are on track as far as my knowledge takes me.  I would add the tastes I wanted to the brine and hen salt and pepper to smoke.

    Time?  Temp.?  Many here may not agree but I would throw it on hte smoker at 350F..  Leave it for 20-30 minutes and then close the smoker down until you reach about 225/250.  Hold that until it is done.  I would not take that haunch above IT of 135/140.  Venison can be dry.  So wrap in foil and keep warm for at least 1 hour.  Keep Smokin!

  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    If you asked this in the "Wild Game" section of the main forum you would get a lot more advice

    Personally when I do these I inject them and smoke at 225-250 till internal of 135-140

    As Danny says they will dry out if you try to take the internal too high
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Have you ever tried a buttermilk marinade? Two days on the kitchen counter in just buttermilk unrefrigerated. It breaks it down a little bit making it a bit more tender. Then injecting a compound butter into the meat? A friend does that and its mighty tastee. Oh, he also wraps it in bacon.

    I can't be too specific, but I have seen him do it and tasted the result. Mighty Tastee!
  5. Hi Foam!!  Long time no speak!  I LIKE it buddy.  Buttermilk marinade should work GREAT!  Nice touch.  Keep Smokin!


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