posted on Nov, 21 2013 @ 10:50 AM
Wonder if I should post my deer leg rub recipe.... hmm...
Yes... You should...
Sorry I dont really measure this.. just add and subtract to make a paste of it and smear it on the leg.. cause a 15 lb leg is kinda hard to keep in
the fridge.. you can put it outside in a cooler weather permitting.My dad would wrap it in a sack and throw it on the porch roof by the drawstring...
let that dangle off to pull it down and cook. LOL! I am slightly less crazy, so I just wrap it and let it sit over night.. longer the better. If you
do this right and take your time.. that tough as leather leg will be able to be cut with a fork. The longer you leave it and the thousand cuts
technique will accomplish the flavor and tenderness. Take a sharp knife ( or a manual bladed tenderizer) and cut the tar out of the leg. Short stabs
to rub that paste into. Depending on the deer/age/etc... those legs can get pretty tough and fibrous. Do it good
Hope that horrifies the vegans,
but fortunately we use the WHOLE animal and not just the "good" parts... these things are necessary. Using what most discard on THANKSGIVING...
imagine that... giving thanks for ALL.
Sometimes you have to coop holidays into what you personally believe and not the happy NDN feast with the
Eurocentrics.. LOL! Ill not jump on that soap box today.
Liquid smoke ( I have a recipe for real home made liquid smoke on here somewhere..)
Vinegar or lemon juice.. the acid will help break down the toughness of the cut. I leave mine on the bone though... and it does fine. You can cut the
muscle off the bone and use the bone for the stock to roast it in.. boil the bone and etc. Either way its good.
olive oil.. Im bad and my cardiovascular system hates me.... I use warm lard!
Crumbled up rosemary
crush a few juniper berries
7 or 8 garlic cloves
Basically ANY conbo of your favored herbs will do AS LONG AS you always include the vinegar/lemon juice, oil, garlic and salt. I particularly like the
taste of the juniper berries