Elk hind quarters... what to do.

[Agross]

I will second the canning recommendation. I will can some venison each year. The canning process brings out some great flavors and makes for easy meals latter on.

This, Lots of options with canned meat. Stews, with noodles, bbq sandwiches, my wife uses it a lot for burritos, tacos and enchiladas. It turns out excellent

 

[Azone]

If you have a place that is suitable you should look into dry curing some of the whole muscles. Thin sliced venison breasola with some good green olives and cheese is pretty hard to beat.

 

[bearclaw]

Steaks, steaks and more steaks. I love all the round steaks from elk, the tri-tip is worth grilling whole, etc.

 

[Wrench]

Can it! Raw pack, salt jalapeños and onion is too easy and delicious. Toss in ground meat and taco seasoning for instant tacos.

Corn it. Corning takes a long time but is super cheap and always a favorite. I spiral cut mine then string wrap it to ensure full penetration of the cure.

 

[Ericbell]

Try making hot dogs or summer sausage. Hundreds of recipes out there. Salami if you want s challenge. Research Umai salami

Bologna is the best, I use high temp cheddar cheese and add a quart of banana pepper rings (with juice) and it is phenomenal!

 

[rbljack]

We put a lot of non-steak roast on the slicer and make very thin slices to be later cooked up for cheese-steak sandwiches.

We call it chip. Oh and if you freeze the roast slightly first it will slice a lot easier. Don't freeze it solid, but almost.

i haven't tried this idea....but I like the sound of it! IM guessing it would get freezer burned quicker than thick cuts, but I think I need to try this one.

 

[rayporter]

can it or make sausage. both are work and I like to can it. I use the least desirable stuff like shoulders and neck meat to can and grind the better stuff- like hinds [ after extracting roasts]

when I first canned I used the hinds and thought you had to work hard to get all the sinew and stuff off. but you don't have to do that when canning - just dice it and put in jars.

 

[Bearshirt]

If you dont like elk or deer roasts from the hind quarters then maybe its time you get a meat thermometer. I will slow cook with some bigger chunks of wood (apple or oak is good or any fruit wood) on the coals on the weber until its 130-135 inside. Im shooting for 1 or more hours depending on size fo roast and cut. Then pull and rest for 15 minutes lightly tented. The meat is better then anything I have ever eaten. It will melt in your mouth and has such a rich flavor its almost like fine cheese.

If you want to make it over the top rub the whole thing with olive oil, make slits and shove small pieces of garlic into slits. Then top with salt and pepper and fresh rosemerry. If you want to up the flavor get your hands on black garlic and use that in the slits. It adds a very rich flavor that goes nice with the richness of wild game. Morrell mushrooms are great on top also. But I can only do that in the spring when I find those.

For gods sake dont turn these amazing cuts of meat into anything else (well except maybe steaks ). They are easy to cook with a meat thermometer. And you can get a quick read one for around 25-30 bucks.