How do you guys cook the hindquarters?

there is 2 large muscles in the hind quarters that I seperate out, one I butterfly cut like the back straps to make steaks, the other one is big enough to slice and makes decent size steaks. The rest of the quarter either gets cubed for canned stew meat done in a pressure cooker, or ground for burger meat, which may or may not get turned into some sort of sausage. If you have a pressure cooker, I highly recommend the stew meat, It makes great stews and chile. We use the pint jars, and top off with 1/2 teaspoon of beef boulion. It melts in your mouth, you wont be dissapointed.. good luck.

All right thanks for the info.

We used one for sausage and took a big chunk off of the other and smoked it with our sausage... put it on the pit for about 6 or more hours the next day (super bowl party) and it turned out REALLY well...

No one at the super bowl party got to try it because we hid it after tasting it... was awesome stuff...

This is my first year butchering the deer myself, so some drawings or something would really help.

And last year was my first year, ha, so I agree that drawings would help...

I'll try and remember for you though...

http://www.kdfwr.state.ky.us/video/deerfield.wmv

I cut out a couple of roasts and then grind the rest up and make jerky.

Sometimes we slice them up to make jerky. Sometimes we smoke a nice big chunk in the smoker. Sometimes we just slice it into steaks.

Steak and roast. We can a lot of meat but have never used a pressure cooker. I know they say you should but my Grandma canned meat without one as did my mother and my wife's mother. Grandma and Mother canned everything, Pigs, Chickens, cows and wild game. Plus all the fruit and Veggies.