Mmmm I'm tempted to try this out with deer

I've done an entire back leg/hip, but not the whole deer. As already said, it is very dry lean meat. Before I put it on the rotisserie, I wrapped it with very thick slices of bacon and use netting to hold it on. Lots of basting barely keeps it from drying out. I don't think I would do the whole deer, but if I did a leg again, I would slow roast it for a while before I put it over the fire.
 
nairbg said:
There's not usually enough fat in deer meat to roast that way without substantial basting efforts....
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That would be my first impression.

Might be interesting to try and pit roast one in the sand, like a Hawiian pig roast.
 
We did a wild boar (about a 100lbs) over charcoal on an electric rotisserie. It was dry rubbed with plain old salt and pepper and turned out really good.

Looked cool going round and round on the spit while we drank beer too.
 
nairbg said:
There's not usually enough fat in deer meat to roast that way without substantial basting efforts....
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A friend of mine does an Elk hind every year - and he has a special "rub" he uses, and then bastes the crap out of it with Italian salad dressing while it cooks.

During the cooking process you have time to consume quite a few beers, so I am not sure if my taste buds were sober, but I have always enjoyed it....


I also recall a deep fryer that a friend had built that we cooked a hind in - likely the best deer I have ever eaten.
 
Didnt they use to historically cook deer the same way as in the video? Or using spits? I have seen a large ram done this way and it turned out fine. I suppose if you kept the heat lower, less flames and basted well the deer would turn out good.
 
Done whol epigs and whole lambs, but never a whole deer, although I have done whole legs of deer.

My suggestion is to barb the meat with beef or pork fat and garlic cloves, then marinade in a tub overnight. (you can use freezer packs to keep the deer and marinade cool, or do it on a cold day)
 
When roasting on a spit, I would suggest sewing the animal up and while turning it will baste itself on the inside, for the outside a mixture or salt/olive oil/lemon-lime/black pepper/oregano to brush it once in a while keeping it from drying. Lamb and goat tastes pretty good when done like this, I don't know about deer. Don't like rosemary in lamb personally.
 
Been to a few pig roasts and must say as for table fare, they're over rated. Can't imagine something leaner, such as venison would turn out better. Guess I don't get drunk enough.
 
I spit roast a 70 pds pig every year and i find its of the best meats I eat in the year.
Deer is much less fatty and yeah you'd have to rub it constantly with some oil or wrap fat around it
 
captonion said:
We do a quarter ov venison every year on a fire fed spit every year.MMMMMMMMMMMMMM
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any special recipe you stick to?

I usually slather butter/olive oil (I don't like the taste of bacon :eek:) on deer roasts before I bung it in the oven. Always turn out nice and moist ...

I'm going to find out this weekend when we go camping and taking a fawn quarter with us... mmm droooool
 
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