Remove the steaks from the grill when the.

Venison rear quarter cuts. It’s usually not very tender, so it gets diced up into stew meat so that it. Marinate the hindquarter for 24 hours in the refrigerator,. Preheat the grill to high heat.

Work the blade tight around the bone’s. Lay the hindquarter on the work surface in front of you. The small, square section of meat to the back of the hind quarter is called the top butt.

All of the rounds are on the tough side and benefit. Venison is prized, around the world, as a delicacy, as it was for the men of the bible, over 4000 years ago, and so should it be. The bottom round is a large roast that comes from the rear quarter.

Using this definition, the term historically referred to any cut of meat that was taken by. Grill the hind quarter steaks for 3 to 4 minutes per side and flip with tongs. The tenderloin is one of the most popular cuts, but unfortunately, it is a lot of work to remove from the deer.

Cut on both sides of the kneecap and pull the meat back with your free hand. Stew meat is essentially some scrap meat from the better cuts of an animal that isn’t used for hamburger. It is on the outside of the rear of the leg (hamstring).

You should be looking at a skinned carcass with two legs. Rinse thoroughly and dry with paper towels. The deer where we live are black tails and give us about 40 pounds of meat off the bone, so please note that larger deer will probably be a little different in some areas.