SMOKED VENISON ROAST RECIPE - FOOD.COM
Posting on request....haven't tried it but not for lack of trying, the beasties elude me. According to the recipe I have, this is best water-smoked because it stays juicier and that it tastes really good sliced paper-thin and served cold. Let me know how it turns out!
Total Time 6 hours 20 minutes
Prep Time 20 minutes
Cook Time 6 hours
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Trim any skin or fat from meat; cut slits at intervals in surface of roast and fill with garlic and push in some of the chopped bacon; brush meat generously with oil and sprinkle heavily with pepper.
- Pour 1/2 cup wine into water pan of smoker and fill with water; put in place over hot fire.
- Place meat on rack in smoker; cover with lid and smoke 5 hours, feeding with a few charcoal briquets at a time to maintain cooking temperature; baste with remaining oil evry hour, working quickly so as not to disperse heat in smoker.
- Test internal temperature, it should be at 130-135 degrees.
- Place meat in a large Dutch oven, add remaining 1/2 cup wine and simmer 45 minutes longer, or until internal temperature reaches 165-170 degrees.
- Serve hot with gravy or refrigerate and serve cold.
- Venison gravy: cut bacon in small pieces and saute to render fat; stir in flour, add pan juices and broth gradually, stirring until smooth and thickened; taste and add salt and pepper if needed.
Nutrition Facts : Calories 628.7, FatContent 36.5, SaturatedFatContent 8.8, CholesterolContent 74.3, SodiumContent 356.8, CarbohydrateContent 4, FiberContent 0.1, SugarContent 0.2, ProteinContent 65.6
SMOKED VENISON ROAST RECIPE - FOOD.COM - RECIPES, FOOD ...
Posting on request....haven't tried it but not for lack of trying, the beasties elude me. According to the recipe I have, this is best water-smoked because it stays juicier and that it tastes really good sliced paper-thin and served cold. Let me know how it turns out!
Total Time 6 hours 20 minutes
Prep Time 20 minutes
Cook Time 6 hours
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Trim any skin or fat from meat; cut slits at intervals in surface of roast and fill with garlic and push in some of the chopped bacon; brush meat generously with oil and sprinkle heavily with pepper.
- Pour 1/2 cup wine into water pan of smoker and fill with water; put in place over hot fire.
- Place meat on rack in smoker; cover with lid and smoke 5 hours, feeding with a few charcoal briquets at a time to maintain cooking temperature; baste with remaining oil evry hour, working quickly so as not to disperse heat in smoker.
- Test internal temperature, it should be at 130-135 degrees.
- Place meat in a large Dutch oven, add remaining 1/2 cup wine and simmer 45 minutes longer, or until internal temperature reaches 165-170 degrees.
- Serve hot with gravy or refrigerate and serve cold.
- Venison gravy: cut bacon in small pieces and saute to render fat; stir in flour, add pan juices and broth gradually, stirring until smooth and thickened; taste and add salt and pepper if needed.
Nutrition Facts : Calories 628.7, FatContent 36.5, SaturatedFatContent 8.8, CholesterolContent 74.3, SodiumContent 356.8, CarbohydrateContent 4, FiberContent 0.1, SugarContent 0.2, ProteinContent 65.6
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From furiousgrill.com
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From honest-food.net
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From campchef.com
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From honest-food.net
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From allrecipes.com
From allrecipes.com
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From grandviewoutdoors.com
From grandviewoutdoors.com
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From zgrills.com
From zgrills.com
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From campchef.com
From campchef.com
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From theonlinegrill.com
From theonlinegrill.com
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From crockpotladies.com
From crockpotladies.com
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From lowcarbyum.com
From lowcarbyum.com
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From meatsmokinghq.com
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From cookpad.com
From cookpad.com
See details
SMOKING DEER MEAT – ULTIMATE GUIDE TO SMOKE VENISON
May 05, 2020 · If you want to properly smoke it and make it delicious and moist, then it all begins with the preparing. Trimming and Butchering Deer Meat. When it comes to eliminating the gamey flavor and tough texture from venison roast…
From furiousgrill.com
From furiousgrill.com
See details
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Apr 05, 2021 · Photo by Holly A. Heyser. First thing to remember is that you don’t smoke venison the way you smoke pork. If you are familiar with my other smoked venison recipe, the one for smoked venison roast or whole leg, you’ll know that the secret is to only smoke …
From honest-food.net
From honest-food.net
See details
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uesed this today on a deer roast,a brisket and some pork chops. Put all in the smoker with no other spices just wood chips and apple juce. will never smoke again without using a birne.this one is …
From allrecipes.com
From allrecipes.com
See details
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From crockpotladies.com
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