Hey,
I was given a few cuts of deer and looking for suggestions or recipes. I’m a little confused because “roast” isn’t a part of a deer I know. That makes me wonder if the “loin” is actually part of the back. Anyone recognize what the “roast” is. Doesn’t seem to have a lot of fat to render down, would this mean a short bath? I’m thinking this would make a nice roast “beefy” deer thinly sliced with an au jus.
The “loin” I’d like to cook medium rare like a steak with a traditional sear but not really sure if it’s actually part of the tenderloin. Appreciate any advice for my strange query.
by Sciroccosven
4 Comments
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That roast comes from a hind quarter, i personally usually turn it into thin steaks about 3/8” thick and marinade or I turn it into chip steak, that loin is what i call back straps judging by the size of it, there’s a inner loin that is much smaller, and then the outer loin which is on either side of the spine. I’d either cut them into 1/4” pieces and fry them
In some butter with salt pepper and garlic, or you can cook the whole thing like a steak. Also deer tend to not have a lot of fat on them, at least not any you’d want to eat, that shit will coat your mouth in a film and it’s not real great.
Looks like a deer rump roast. Very lean. Will make the best jerky you’ve ever had if you have the resources to make it.
I made Sauerbraten (German pot roast) with a venison roast just the other day. Turned out divine!