I have a buck whole bone in hind deer thigh in the deep freeze, I would be call it a ham that I've been wanting to cook. But according to the attached chart is called a roast and steaks. I definitely get more off my dear. They don't even do anything with the neck and head which I grind for burger. They use it for a mount.
Thinking about smoking it some then bring it in to finish off covered in the oven until medium to medium rare. I'm not much of a cook so any recipes hints tips would be most appreciated. Thanks
My 'go to' for any large chunk of red meat is red wine, garlic and rosemary. It tenderizes the meat and adds lots of flavor. Go easy on the rosemary if it's not one of your favorites - it's a great big flavor! Low and slow on the heat....
But, however you cook it I'll betcha it'll be mighty tasty!