spit roasting a whole deer
I have spit roasted a lamb and a pig, but now i would like to spit roast a whole deer. obviously there is a big risk of the meat drying out, i have learned that apparently one can inject the haunches with beef broth or pork fat which helps keep it moist. any thoughts greatly appreciated. thanks
there r 2 books that may help u with the deer project
Kill It and Grill it by Ted and Shemane Nugent
The Beginners Guide to Hunting Deer for Food by Jackson Landers
I own both books-like reading sections of them
I don't hunt but my son hunts and fishes
I have made venison, quail, and pheasant-meats bought online
I hate I missed this thread. I am the LLama guy. "Injecting it" with strips of pig fat using a larding needle is perfect. I helped do this to a whole elk in Austin Tx. The "needles" are cheap and there are defenestrations on youtube that show it. I am looking at doing it to a whole ostrich or emu later this year.
Um, you might want to reconsider this. My attempts to do venison in a Texas Pit were total failures. Even when you get the outside right, the long cooking turns the meat's interior into a soft, grey goo, like thick toothpaste.
If you're feeding a crowd, maybe strip it out, skewer, season and flash fry in a turkey fryer? Czechs call this chslik.
Sounds like an awesome project! It might help to brine it first, that could help you with moisture loss? You could also lard it all the way through with strips of pork and a larding needle, although that might already be your plan
Or what about trying to pit roast it like they do with cabrito? I have done that with lamb and it kept them very moist.