I am wondering what some of your ways you cook a whole adolescent deer/fawn. Although I could, I'm not wanting to quarter up this small deer and process it like normal. I'd like to try something different, meaning cooking it whole in some form or fashion. Open to ideas and suggestions. One question I do have on this topic though is whether or not I should remove the tenderloins and backstrap first or leave them on for this. Thank you.

Cook it like a young goat, season and roast over good wood coals until done, or season and pit cook it in the ground. I have made some great taco's from grilling, picking the meat of and throw it in a crock pot with some bbq sauce.

Butterfly it like you would a goat or a rabbit, inject it, rub it, and put on the pit. Baste with bacon grease and bbq sauce.

Shoot a smaller hog and put that inside the cavity

Then shoot a Rabbit and put that inside the hog cavity

Cook: Deerhogbit served

I crack myself up.


Honestly - I'd braise it in the oven. Expect it to be over done, but tender. Keep it covered so the moisture stays in.