A deer hind quarter is more commonly known as a venison rump roast. These roasts are cooked much like traditional beef roasts: They are cooked at low temperature for an extended period of time. For those who are not fond of the wild taste of venison, leaving the roast in a salt water marinade can help to remove some of the "gamey" taste.
Things You'll Need
- Roasting pan
- 3 tbsps. of salt
- Food scale
- Marinating dish
- Oven mitts
Fill the marinating dish one quarter full with water. Mix with three tablespoons of salt. Place your frozen or fresh roast into the marinating dish. Pour in enough water to cover the roast. Cover the marinating dish and refrigerate overnight.
Preheat the over to 300 degrees Fahrenheit. Remove the now thawed and salted roast from the dish. Rinse the roast in cold water. Place the roast on the food scale and note the weight. Place the roast into the roasting pan.
Cover the roast with the roasting pan lid. Place the roast into the preheated oven. Cook for 30 minutes per pound of meat. Remove the roast using oven mitts and allow the roast to cool for 10 minutes before serving.
Tips & Warnings
- Add your favorite vegetables to the roasting pan for added flavor.
- Some recipes call for Pepsi-cola or beer to be added to the roasting pan for a unique flavor.
- Marinating the roast in salt water is not necessary should you be fond of the potent taste of venison.
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