smoked venison roast?

[Michiganbowhunter_SQ2]

I posted this in the recipe room also...but i was wondering if anyone had a good, simple recipe for smoking veison roast...like a rub or a sauce you would put on it...i bought a smoker with my gander mountain gift cards i got for christmas, nothing fancy, but i think it'll work. tomorrow will be my first attempt at smoking something it is either the roast or a backstrap...what do ya think?

[hunter1963]

Re: smoked venison roast?

never done venison, but turkey and fish and pork is all good.

also take some chedder cheese cut in to 1/2" squares and put in a 4" pie pan smoke until melted

really good that way.

[Smitteken]

Re: smoked venison roast?

Marinate it in milk and worcestishire sauce over night, or at least for a few hours. Rinse it and pat dry.

Then rub the outside with garlic powder, black pepper, salt, and what ever kind of seasoning you want. Then wrap bacon all around it, holding it in place with tooth picks. then i make a small pan out of foil to collect the juices as its cooking.

I usually do mine on a weber grill but it'll work just the same on the smoker. I use indirect heat for about a half hour to an hour to let the smoke soak into the meat, then I put it right over the fire for a few minutes on each side to cook it a little quicker. At this point it should be about medium rare to medium, I wouldn't cook it any longer or it'll get dry. Then use the drippings in the foil to dip it in. Good stuff trust me, my wife loves it and she's not very outdoorsy .

[BowJoe]

Re: smoked venison roast?

One good recipe I use involves the cooking process as well as the flavor ingredients. First, you only need to smoke it for around 2 hours but cook it for about 6 hours. I always cover my meat in Extra Virgin Olive Oil by hand and then apply the seasoning. I then rub on lemon pepper seasoning mixed with hickory smoke salt, dill weed and garlic powder. After two hours of it smoking then I take the roast out and either wrap the meat with bacon and pin the bacon with soaked tooth picks or somehow cover the roast with bacon strips as best I can in a single layer and then pin it to make sure it stays. I then wrap the roast in heavy duty aluminum foil and make like a tent roll down to leave a gap on top for air and steam to circulate. Then I cook it for 4 more hours and on normal heat like say around 250-300. The aluminum will keep it from drying out and if you want, you can cover your roast in a drizzle of honey and a real thin vinegary bar b q sauce. It's delicious and easy to make. Flavor galore.