Muntjac hock, looking for spicy breaded coating ideas.

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The Singing Stalker

The Singing Stalker

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As part of my, teach myself butchery and move above the basic cuts, I have started cutting off the hock. They cook find and dandy in the slow cooker, but wait, there must be something else we can do.
I think they are about the size of a chicken drumstick, so I was wondering about doing a spicy breaded muntjac hock ala kfc (other brands are available. )
So, anybody got some receipts I can try! Someone must have tried it. Most likely to cook it in an air fryer as we don’t have an oil pan.
 
The Singing Stalker said:
As part of my, teach myself butchery and move above the basic cuts, I have started cutting off the hock. They cook find and dandy in the slow cooker, but wait, there must be something else we can do.
I think they are about the size of a chicken drumstick, so I was wondering about doing a spicy breaded muntjac hock ala kfc (other brands are available. )
So, anybody got some receipts I can try! Someone must have tried it. Most likely to cook it in an air fryer as we don’t have an oil pan.
Click to expand...
They go to my two dogs who gnaw away at them, I cut through the knee joint from the front and rid of the hock leaving it on the gambrel as the last part dangling, far too small a fiddley.
 
VSS said:
I don't know about what seasonings you might want to use, but one great tip is to use crushed cornflakes instead of bread crumbs.
Click to expand...
Have a look for pop corn chicken Tim. Not sure how chewy that would be, hock, not the coating!🤷🏻‍♂️
 
I think the basic kfc style blend is
Garlic powder
Onion powder
Oregan
Thyme
White pepper
Celery salt
Tumeric
Cayenne pepper
Mustard powder
Not sure on last couple.
I think i would try the way hugh fearlessly eats it all cooked pigs ear.
Boiled till tender then brushed in english mustad, rolled in bread crumbs then fried
 
If you don’t slow cook it you’ll be chewing it till Christmas. I save up the hocks and when I’ve got a few make a Moroccan style tagine. I used a recipe from river cottage book and swapped the lamb out for venison.
 
We overnight in a slow cooker. White wine,celery, carrots, onions, parsnips, and an hour before dishing up peas and broad beans .
Use a decent stock if available.
 
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tozzybum said:
We overnight in a slow cooker. White wine,celery, carrots, onions, parsnips, and an hour before dishing up peas and broad beans .
Use a decent stock if available.
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Not beef stock, whatever! That's guaranteed to ruin a nice bit of venison!
Vegetable stock or a light chicken stock would be ideal.
 
We know how to cook venison in a slow cooker. I am looking at different ideas and as the hock is roughly the size of a chicken leg, thoughts went to fried chicken kfc style or similiar, if someone has done.
 
Pressure cooker it first then breadcrumb and finish as VSS says …
And if want spicy coating crush some flaming hot chilli Doritos into powder …..
Or add chilli flakes into breadcrumbs before coating

I use a lot of Angus & Oink rubs seasonings and the have some spicy ones !

Paul


Angus & Oink | BBQ Rub, BBQ Seasoning, Hot Sauce, Herbs and Spices

Spice blends and sauces for creative kitchen rebels. The tools and seasonings to cook authentic barbecue with flavours from our travels across the globe.
angusandoink.com angusandoink.com
 
Pressure cook hocks as would for a stew say…( save some up if smaller species ).
Then shred but keep slightly bigger bites as well …
Thicken up some of the gravy / stew sauce
Boil some thick ribbon pasta then mix it with gravy the shredded meat and some baby picked onions !

Had this at a restaurant in pitlochry and was amazing

Paul
 
sauer said:
Pressure cook hocks as would for a stew say…( save some up if smaller species ).
Then shred but keep slightly bigger bites as well …
Thicken up some of the gravy / stew sauce
Boil some thick ribbon pasta then mix it with gravy the shredded meat and some baby picked onions !

Had this at a restaurant in pitlochry and was amazing

Paul
Click to expand...
as Paul says - variation is thick homemade BBQ sauce, on a bun, slaw.
Bring an appetite 🐷
Also perfect for whole shoulders, never need to butcher a shoulder blade again.
 
Last edited:
The Singing Stalker said:
As part of my, teach myself butchery and move above the basic cuts, I have started cutting off the hock. They cook find and dandy in the slow cooker, but wait, there must be something else we can do.
I think they are about the size of a chicken drumstick, so I was wondering about doing a spicy breaded muntjac hock ala kfc (other brands are available. )
So, anybody got some receipts I can try! Someone must have tried it. Most likely to cook it in an air fryer as we don’t have an oil pan.
Click to expand...
You might like to try this firm's meat rubs. I bought their gift pack of 6 different seasonings which was great. British.

Lumberjaxe Food Company - Cookin' up Good Times | Seasonings & Sauces

AS SEEN ON DRAGON'S DEN! Lumberjaxe Food Company – Shop BBQ sauces & seasonings. Bold flavours for grilling & home cooking. UK-wide delivery.
www.lumberjaxefoodcompany.co.uk www.lumberjaxefoodcompany.co.uk
 
dvbookshop said:
You might like to try this firm's meat rubs. I bought their gift pack of 6 different seasonings which was great. British.

Lumberjaxe Food Company - Cookin' up Good Times | Seasonings & Sauces

AS SEEN ON DRAGON'S DEN! Lumberjaxe Food Company – Shop BBQ sauces & seasonings. Bold flavours for grilling & home cooking. UK-wide delivery.
www.lumberjaxefoodcompany.co.uk www.lumberjaxefoodcompany.co.uk
Click to expand...
The Welsh Homestead Smokery also do some great rubs that go well with venison. As do their smoked chilli jams.
 
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