Barbecued butterflied roe haunch

[Woodsmoke]

Best to do this on a beach, once you have canoed down a sea loch to get to a deserted point.

With the haunch tied to a rope at the back of the canoe. Pre-brining, don't y'see?

 

[Kernow_Stalker]

Well I think I now know what I'll be doing with my next haunch......

 

[Hayduke]

This thread wins

 

[Pine Marten]

This thread wins

Have you tried it? I've now done this a few times and it remains a firm favourite. Back in July I made some venison burgers for the kids before this. They weren't that keen. Then they all lined up with plates when I carved this. Lesson learnt. Do not try and fob off the kids with the cheap stuff, they know what the good stuff is.

 

[TringSaint]

Just tried this tonight on a munty leg and my usual marinade (olive oil, balsamic vinegar, Dijon mustard, s&p) and wow it was good. Rather than using the bbq I used a griddle and did both sides for 5 mins each and then popped it into the oven at 180 for 10 mins with 10 mins rest.

One leg just fed three of us!!
will definitely do this again as I have a freezer full of munty and CWD legs, but will try the herb marinade next time.

 

[jdiver]

Wouldn't mind seeing those pics Pine. I am yet to do this with deer, but i'm looking forward to trying it out. I was wondering if you could add a little fat to the recipe by adding some speck or similar and tying with string?

 

[JMH123]

Don't worry about a lid. Just put the boned out flattened haunch on the BBQ like anything else and cook it quick and hot (no flames). 15 minutes. Perfect. Easy to BBQ as no fat to drip and flame. Rest then Serve on a big wooden board and carve into strips at the table. I never cook roe haunch any other way.

 

[sauer]

Best advise I ever got & just newly converted is this
Do not buy those charcoal briquettes light the bag type deal , that are just sawdust n crap compressed together

Use proper lump wood charcoal burns hotter & longer & get true outdoor cooked taste

Paul

 

[Woodsmoke]

We had a BBQ on Saturday. I boned-out a roe haunch and marinaded it in oil, garlic, rosemary and lemon peel for a couple of days. Superb

 

[Pine Marten]

I'm quite proud to see this thread still going strong!

 

[stubear]

Hey PM - do you still have the pics from the original post? The links dont appear to be working for me!

 

[Pine Marten]

Yes, here you go:

Barbecue1 by pinemarten, on Flickr

Barbecue2 by pinemarten, on Flickr

 

[stubear]

Thanks!

Now thats just made me hungry, that second picture looks epic! I'm thinking some nice crusty bread, minted peas and a Belgian beer or possibly some red wine!

 

[TringSaint]

Huge thanks to Pine Marten for starting this thread.
I had not considered doing this for my munty and CWD legs before, but it's ace and there is only a tiny amount of waste.
I use my normal Dijon, olive oil, balsamic, herbs, S&P marinade but on the bbq or griddle it is just the best!!

great thread.

 

[Woodsmoke]

I had not considered doing this for my munty and CWD legs before

Something else many may not realise is that a few hours in a mild brine solution prior to cooking or marinading will render any meat tender and juicy too. Well worth the effort

 

[Pine Marten]

Huge thanks to Pine Marten for starting this thread.
I had not considered doing this for my munty and CWD legs before, but it's ace and there is only a tiny amount of waste.
I use my normal Dijon, olive oil, balsamic, herbs, S&P marinade but on the bbq or griddle it is just the best!!

great thread.

You're welcome! I can't contribute much stalking wisdom so I try and help as I can. Lots of people seem to have tried this now though!

 

[Tom D]

Looks awesome!

I have had great success barbecueing legs as kebabs, just bone it out and cit into decent chunks, marinade then skewer. I love the traditional Greek / Turkish marinade with minted yoghurt sauce and chilli sauce.

Nothing wrong with venison on the barby.

 

[sauer]

Nothing wrong with it on BBQ at all

Bit of roe saddle oil rubbed and salt & garlic chilli flakes rubbed in ...
Seared then rested in foil for ten minutes, could cut it with a butter knife ....medium rare was tender and just awesome