I have processed my own for years and I was wondering about this idea, or if any of you have done this? I killed a yearling doe and on other deer I usually debone the back leg, sirloin and rump. I was wondering about cutting the leg off at the knee and cutting the aitch bone and leaving a nice big roast in its' entirety. Cooking wise the meat is practically the same, tender and I usually cut it up for steaks. Could this be cooked in a roaster? Buried wrapped in foil? Any thoughts or suggestions is appreciated. Now I realize many people do not like venison with the bone in, but I have had sirloin steaks with a small round bone in, so for me that is not an issue.
Solohunter