Another venison myth dies a proper death (Bone-In Roast)
Posted January 04 2010 - 10:50 AM
I've cooked alot of wild game, and I've eaten a lot as well.
The North East US is a bizarre country where hunters and game cooks tend to throw out deer bones or debone before cooking because of the pervading myth that deer marrow tastes like a$$...
... truth be told - it's a load of bunk!
little 50lb deer bagged in November of 2008.
Deer was butchered by me and friend.
50lb deer yielded 22lbs of meat!
We save 1 whole hind quarter for a roast.
This was vaccuum sealed.
Couldn't find an occassion to serve this roast (almost 6 lbs) or every time I had it planned, it just didn't work out.
After clearing out freezer - It was begging to be thawed.
I began to thaw it out on Saturday morning 1/2.
Sunday Morning -
cut open vac bag - looked and smelled fresh after almost 14 months in deep freeze. (absolutely no freeser burn!!) perfectly thawed!
Drained extra blood, and pat dry with paper towels.
Seasoned deer ham with salt, pepper, and adobo.
Slathered on some plain old olive oil.
still needed something...
Found a bag of turbonado sugar and gave "ham" a thorough dusting.
A few shakes of coriander and I figured the rub was done.
Covered it - put it back in fridge and hit the pistol range for 3 hours.
4 pm - removed roast from fridge.
All sugar and spices seemed to have melded with meat.
Still missing something...
grabbed mini-processor from Big sister and roasting tips.
put garlic cloves, half a sweet onion, fresh basil and rosemmary in mini-processor...
Found a bottle of home-made merlot... Took a sip - way too sweet for drinkin.
quarter cup of sweet red into the processor.
Minced contents - not into a paste, but thick enough to slather on with a spatula.
Proceed slathering both sides and filling crevices with paste.
Pre-heat convect oven to 350 ROAST.
Added mini red potatoes (pappitas) and sweet onion quarters to roasting pan. As well as a final baptism of sweet wine on the roast - about 1/4 cup more.
Tented pan with foil (I don't own a covered roasting pan).
Roast sat in dead-center.
Set timer for 2 hours.
Watched Jet pre-game nonsense.
BEEEP - removed roast from oven - still kinda pale, veggies looked ok..
Gave it a poke with meat thermo - 140 - a little rare, and I don't trust those things.
My eyes and nose said: "give it another 30 minutes, but pull the cover off into the final 15...
Removed from oven - perfect bronze and nice crisp near bone jooints.. no charring!
Gave it a thermo test - 150ish and no excessive bleeding. A bit clearer than before.
Let stand for 10 minutes. I'm in hunger agony - beer won't quit the pangs...
Best effin deer roast I ever ate!
Perfect medium rare in the middle - end cuts were like perfect lamb...
The juice, gravy, or whatever you want to call it was ****in magic!
Very tender and easy to cut.
I got left-overs - sammiches all week!
next time you butcher a deer - either get a rib-roast or do a rear quarter.
Don't toss the bone!
Better than leg of lamb!
Posted January 04 2010 - 11:07 AM
That was different deer than the one I gave you...
Knowing what I know now I would have urged you to roast that whole hind quarter...
We got until second week of Feb - til the season shuts - One more doe is all I need.
From now on, it's whole roasts, standing ribs and mabe some shanks...
Posted January 04 2010 - 11:17 AM
A few years ago I was told that CWD is why butchers in upstate NY were required to debone deer they processed for hunters and why every hunter should debone his venison for storage.
Posted January 04 2010 - 11:54 AM
Yep the CDC reccomends it, but if a deer is infected with CWD - you're not gonna eat it anyway. So - deboning a deer with CWD won't do a damn thing.
If bone-marrow is infected or bone connective tissue, the meat would be tainted from the deboning process.
The CDC believes that human's can get infected by cerebral spinal fluid or brain tissue - I don't eat brains or spinal cords, but some cultures do.
I have to take the CDC with a grain of salt here and rely on my personal experience working with livestock for slaughter and game ranching as well as eating lot's of things that were supposed to kill us all 20 years ago.
Posted January 04 2010 - 12:06 PM
Posted January 04 2010 - 12:14 PM
Originally Posted by JimW
I don't think there have been any confimed cases where was transmitted to humans, just some speculation. I don't think anyone should be overly concerned. Just the only reason I ever heard of not to eat venison on the bone.
We don't have any cases of CWD in NJ.
Funny, I just called a vet hunter friend of mine to tell him that I made a bone in venison roast...
What does he say: "I bet the thigh bone ruined the meat..."
Posted January 04 2010 - 12:32 PM
Posted January 04 2010 - 1:25 PM
Originally Posted by JimW
I just never got good at tying all those little pieces back together to make a decent roast after boning out a leg. ;-)
... another reason why I left it "bone-in".