How to make perfect smoked whole deer leg

Closeup of deer leg smoke ring and bark

As most big game hunters know, you get far more “usable” meat from the hindquarters of a deer than the front quarters.

The front quarters are often tougher to deal with and contain far more sinew and ligaments that are difficult to work with for creating nice venison roasts.

The solution is to cook/smoke the front quarters whole!

This blog post will explain exactly how to make perfect smoked whole deer leg with those front quarters that will be the envy of everyone who gets a taste!

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Shrimp Ceviche Tostada Recipe

Spot Shrimp Ceviche Tostada finished
Spot Shrimp Ceviche Tostada a la Victor finished product

Last summer on a trip to Puerto Vallarta my friend and I stayed with her aunt and uncle.  This is basically his recipe.  He served in on tostadas in a way I had never had, but was delicious.  We spread mayo on the tostada before adding the ceviche and toppings.   I swear it is incredible.  Everyone I have ever served has said so.

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Salmon Poke Recipe

One of the many delicious uses of Salmon stocked in our freezers!

Some of us have way too much salmon in the freezer (what my wife tells me), turning it into Salmon Poke is one of my favorite of the many preparation styles out there.

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