Deep Frying Venison Hindquarter

[simek]

Has anyone ever tried injecting and frying an entire back ham, similar to how you would fry a turkey? Just curious . . . . may give it the old college try this weekend.

[Montec man]

I've never heard of anyone doing that. Sounds cutting edge, and ambitious. Do it Simek.

[simek]

You are wise Montec Man . . . .beyond your years . . . I shall do it.

[Dale Moser]

I would guess about 537 degrees..........but I'm not certain.

[simek]

. . .and 15 seconds per pound. Anything less than that, and it's simply not deep frying.

[Devin]

Always cutting edge, I tell ya.

Get after it!

[atexx2]

guy at work does, he told me it was like frying a turkey

[Longhorn95]

I had some back in the early 90's. A group of cajuns had a deer lease at my college room mate's family ranch and they fried a hind quarter to a doe I shot. I do not recall teh specifics as to timing and temperature, but it was some mighty fine eating.

[switchback]

When my uncle lived here, he said that Joe T's used to deep fry big chunks of meat and then they would shred it off and make taco's. He said it was great. Don't know what they called it.

[Raleigh]

Interested to see how things turned out.

Did you do the fry???

[simek]

Have not tried it yet, but have plans on doing it over the weekend. Will have pics.

[mesquitecountry]

Simek,

Just make sure you get the excess fluid off the surface or make sure you double bread so the marinade does not boil through your breading give you a mush ball! GO FOR IT MAN!!!!!!!!!!!!!

Oh, go easy on the salt in your breading as the marinade has plenty!

[Wyatt 545]

Sounds pretty good. Keep us updated.

[Still Duckin]

Was it any good??

[JSAPP]

Like to hear how that turns out.