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Venison leg
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Topic: Venison leg (Read 13949 times)
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Wing Commander
Hero Member
Posts: 1656
Venison leg
«
Reply #-1 on:
April 20, 2014, 12:48:15 PM »
Now I got a problem to say, what I've used for my today's cook: The one is easy - that's the deboned leg of a venison, that was seasoned with Tatonka Dust. But for the other one, in which I wrapped the venison leg, I don't know the word. A online dictionary says "pig's caul", so I hope you know what I mean, at least by watching the pics. However, the venison leg was cooked in the egg at 250°F with some applewood smoke until an IT of 138°F was reached. Then I threw it on the gasser oder high direct heat from each side and removed the rest of the pig's caul.
The meat was like butter and tasted delicious.
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RAD
Hero Member
Posts: 4925
Re: Venison leg
«
on:
April 20, 2014, 12:53:19 PM »
WOW that looks good.
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Love to cook and eat
Pappymn
Hero Member
Posts: 12342
Venison leg
«
Reply #1 on:
April 20, 2014, 12:54:33 PM »
Cooking shows here refer to it as caul fat. Sound like that is the perfect way to cook the lean venison. I have never seen caul fat in a store. Wonder how one gets some
Great looking plate!
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Pappy
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Las Vegan Cajun
Hero Member
Posts: 6246
Ralph in LA$ VEGA$
Re: Venison leg
«
Reply #2 on:
April 20, 2014, 01:16:53 PM »
Quote from: RAD on April 20, 2014, 12:53:19 PM
WOW that looks good.
X2
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Laissez Les Bon Temps Rouler
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CDN Smoker
Hero Member
Posts: 5297
Manitoba, Canada
Re: Venison leg
«
Reply #3 on:
April 20, 2014, 01:55:15 PM »
OMG Wing that looks ssssoooooo good
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IR2dum
Hero Member
Posts: 2837
Houston, TX
Re: Venison leg
«
Reply #4 on:
April 20, 2014, 02:15:15 PM »
WC, you are just knocking it out of the park over there in Germany. Everything you cook turns out looking so good. I would love to be able to taste your creations.
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HighOnSmoke
Global Moderator
Hero Member
Posts: 9885
Palm Bay, Florida
Re: Venison leg
«
Reply #5 on:
April 20, 2014, 02:31:34 PM »
Fantastic WC!
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Mike
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sliding_billy
Hero Member
Posts: 10565
North Texas
Re: Venison leg
«
Reply #6 on:
April 20, 2014, 03:50:42 PM »
That looks delicious. Great idea using the caul.
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MossyMO
Hero Member
Posts: 581
Re: Venison leg
«
Reply #7 on:
April 20, 2014, 09:23:42 PM »
Very interesting and looks delicious... this is what I love about this hobby, I am always learning!
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Saber 4
Hero Member
Posts: 1661
Re: Venison leg
«
Reply #8 on:
April 20, 2014, 09:36:02 PM »
That is some great looking venison.
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Smokin Don
Hero Member
Posts: 7581
Re: Venison leg
«
Reply #9 on:
April 20, 2014, 10:05:50 PM »
Fantastic WC that just looks amazing!!! Beautiful plating!!! How about coming here to show me how to do the potato dumplings!
Don
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TMB
Hero Member
Posts: 11738
Toney, Alabama
Re: Venison leg
«
Reply #10 on:
April 20, 2014, 10:10:40 PM »
Really looks good. We just call it pig netting down here
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ACW3
Hero Member
Posts: 8397
Morganton, NC
Re: Venison leg
«
Reply #11 on:
April 20, 2014, 11:13:44 PM »
That last picture of the plated venison was over the top! I can only imagine how good it tasted.
Art
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africanmeat
Hero Member
Posts: 3023
Cape Town South Africa
Re: Venison leg
«
Reply #12 on:
April 21, 2014, 05:37:46 AM »
Wow it looks amazing .
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TentHunteR
Global Moderator
Hero Member
Posts: 6687
N.E. Ohio
Re: Venison leg
«
Reply #13 on:
April 21, 2014, 08:22:16 AM »
Lecker! That haunch of venison looks very good. I like the schupfnudeln too.
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Venison leg