Camp fire cooking

[beeell]

Hey guys, check this out. The old man was pleasantly suprised when I did this one. The nights dinner was to be a whole venison shoulder. What I did was:
Get a good fire burning in the pit at about 9:30am, making sure I would have plenty of coals.
Let the fire die down after about a good hour of burning hot.
Take the leg of venison, and season it with whole garlic cloves, onions, paprika, and some of the old mans rub.
Wrap that baby in about six layers of foil, and place on the hot coals and cover with more coals. At this point the coals shouldn't be hot enough to burn you while standing near it. Just real warm with your hand about 1' from it.
Once the package is on, go enjoy the rest of the day.
At 6:00pm pull the leg out. Pull the meat. Mix while a little of your favorite BBQ sause, and serve on a bun.
NOTHING BETTER for camp dinner. Of course the cook time depends on the size of the roast. This one was from a 210lb buck I got 2 years ago.

[Stumpjumper]

beeell:

I have made a suggestion to the Cabela administrators to create an "outdoor cooking" section on their forum--I also made this suggestion on a different forum and it has taken off like wildfire--That forum was rather new ,but now "newbies" are coming on-line every day--I am a loyal Cabelas customer and always will be--They should listen to "suggestions" by "us", the people that make their business as well as their forum a success---BTW--Your recipe sounds great--Will give it a try ASAP--I did a "similar" thing yesterday with a turkey--I placed it in my p.m.g.g. (poor mans gas grill) with heat from propane to get it started--I then started a hackberry, charcoal, pecan chunk fire in an ole pan as an "indirect method"--I shut the burner down then me and my son went to the woods for a deer hunt--When we returned 3 hours later it was, simply put, "beauty" when I opened the lid--My wife checked on it every hour while we were gone and added 8 or 9 charcoal each time--A lil water in the pan and I have the best "drippings" available--Now I'm in trouble because she wants me to smoke more breasts to give as gifts to those "hard to find a gift for folks"---Lucky dogs, wish they would give me one--Oh--My son was very hungry when we got home--Frozen to the bone he made the turkey wing bones look like they had been "bleached" by hot desert sun------I'm sure someone at Cabelas will "pick up the phone" on my suggestion--I know they are smart---------

[Madawaska]

Roast Venison Haunch (bone in): I did one of these a couple of years ago and plan to do another this year. This feeds a good crowd because we're talking 12 to 15 pounds of meat assuming the deer is about 150 to 170 pounds dressed out. I rubbed it with olive oil and sprinkled with Kosher salt and coarse ground pepper. Into a 475 (yes 475) degree oven for about 20 minutes on a grill rack in a roasting pan. This gets a nice crust on it. I then took it out of the oven and draped it with as much bacon as I could and back into the oven at 250 degrees at 20 minutes per pound. Needs a lot of time but when the temp hits about 145 to 150 degrees on an instant read thermometer at the thickest place, pull it and let it rest under foil for at least 15 to 20 minutes (have another Wild Turkey). Came out great. Some people might like it done more so check some of the University Extension sites (Michigan is good) for cooking times and temps. This roasting suggestion came to me from a lady in Scotland who farm raises venison. Might also try brining the haunch this year. A whole haunch makes an incredible Christmas presentation and surprises those people who don't necessarily like venison. Cries out for a big Cabernet. I'd be interested in hearing the experiences of others who may have roasted larger pieces of venison indoors. Thanks and Merry Christmas to all.

[beeell]

Sounds good.
What I'll sometimes do is brine the whole haunch for a couple of days, then smoke it for about 12 hours or so. VENISON HAM, serve it as such, just like you would a hog ham. Everybody loves it, they cant believe its venison.

[Stumpjumper]

Hey guys--Ya'll wanna pool resources and open a resturant?--Mighty good recipes there--Looks like we got our own "camp fire cooking" up and running----RING--RING--RING--Hello Cabelas--ya-phones-a-ringing----

[Frank Ross]

OK, you've got your cooking forum. Look in the General Outdoors section. Thanks for the input, FR

[Stumpjumper]

Thanks Frank--You da man--

[#10]

that sounds good

[bobus]

cat tastes like chicken...