First picture is of a traditional pork roast. Second is a Venison roast that I shot this season. This was my first time trying Venison and won't be my last. My wife has been reluctant to eat Venison but this has finally converted her. My neighbor said "I have to tell you that was probably the most tender venison Ive ever tasted. " Sorry I won't have any left to bring to the BPG this year.
Dave, Care to share the details? Wood type, spices,cut of venison, temp etc.. I'm defrosting a venison roast right now.. Thanks
Frank, I used one of the roasts from the rear hams. Soak the meat in a Brine solution for 4 hours 1/4 cup Kosher salt to quart water. Coat with yellow mustard use a good dry rub I then covered the roast with cheap bacon wrapped with a single layer of cheese cloth keep the meat moist with apple cider once an hour. I kept the smoker at 225-250 using hickory wood and charcoal. When the internal temp of the meat reached 140 I then brought it in and let it rest in a foil tent for 25 minutes. I took the cheese cloth off the meat and squeezed the juice from it into the drippings in the foil tent. I then poured this on the meat after slicing. My son ate the bacon which was excellent also. Dave
Looks great! Nice work:TU: I can taste it from here. My wife and I as well as the rest of our family love venison. Its been our experience that almost all who do not like venison is a result of them eating meat that was not properly handled from the time the animal was taken, and then how it was butchered afterwards. When I met my wife she turned her nose up at deer until I cooked her some deer stroganoff. Now she has become the deer connoisseur cook. In the fall when the hunting seasons begin, the basement turns into a butcher shop as our family does all our own processing from deer we harvest off the farm. We like to invite people over for dinner who don't like deer and listen to them rave over how good the meal is. We never bother telling them they are eating venison. Not once has someone figured out they were eating deer. :grin:
Right there with you Jason! We take care of our own venison also. The only time we farm it out is for making sausages. Then we insist on getting our own meat back. There are still shops that do that!
I don't like deer. I promise I won't figure it out either..... :Brow: That looks so good, I just licked the computer screen.
Dave that looks awesome. I can see you right now watching the Steelersbattle the Browns, having a cold one and some leftovers, if there were any.
I'm drooling :grin: My neighbor does alot of smoking, he just built a new smoker and I think he's gonna fire it up next week. I'm going to give him a couple roasts to throw in, one with your recipe there, looks fantastic. :TU:
I was watching the game drinking a few cold ones and CBS went to a more competitive game. I know the Steeelers are killing the Clowns but I still enjoy watching Cleveland go down. I guess I will just enjoy the game on the radio and drink some more cold ones.
Hmmm...I just shot a deer this afternoon. It will be a few weeks before I can bring it home and try out your recipe. Sure hope it tastes as good as that one looks!
I'm going to have to try that some time!! Looks good and I am always up for another way to try deer. Bet it would be a good way to tame the flavor on bear also....
We did a roast over the weekend in the slow cooker(crock pot). I think it went eight hours and was falling apart tender. I added a can of Dr.Pepper to the liquid,it makes a great tenderizer. The smoked Venison looks awesome,I wish I had a smoker.
I missed breakfast and its still and hour till lunch, I was hungry before I saw this.. now its just painfull. Looks good though!!
