smoked deer

[jsn1511]

Does anyone have a recipe for smoked deer, like maybe a rub, marinade, or injection? My dad got one this weekend and he gave me a leg and some ribs. Any help would be great cause I haven't got a clue as to what to do with this thing.

[brdbbq]

Inject with BBQ sauce wrap with Bacon, and share with me..... :mrgreen:

[jsn1511]

Any certain type of bbq sauce?

[brdbbq]

Any certain type of bbq sauce?

Naw I even seen pepple use Kraft. Best deer I have had was done in a cook in bag, it was the neck. Very Tender. Not sure about temps maybe someone else will chime in ? To many beers ago.

[jsn1511]

haha, ok.

[chad]

The times I've fixed venison (roasts, not steaks!) I've "pot roasted" it in a roasting pan with some liquid and some onion, potatoes, carrots, etc. The made gravy from the pan juice.

If I was going to roast venision in a smoker I'd probably inject it with something like the DP marinade or Cajun butter and then cook it a bit hotter than beef (gitter done!) - I'd also cover with bacon to help keep it from drying out.

Just my $.02 worth

[Stucue74]

Venison in my opinion best for stew, chily, or jerky. Especially fiery hot jerky!! I'm afraid it would dry out a little too much on the smoker. Definitely wrap in bacon and inject if you smoke.

[jsn1511]

what temp should i cook it to, if i were to do it in the smoker?

[Bellybro]

We did a deer roast for a friend of Bellbro2's and rubbed it like a brisket and put bacon and sausage patties on top to add some fat and flavor. We cooked until internal was 180 I believe. The guy loved it andd wanted to bring another one out the next day for us to smoke for him.

[jsn1511]

cool, thanks i might have to try that.

[jsn1511]

i found this yesterday:

SMOKED VENISON LEG
Serves 10 - 12

1 gallon water
1 cup salt
1/2 cup soy sauce
1/2 cup brown sugar
1 whole Florida venison leg, bottom round or sirloin butt
1/4 cup brown sugar
1/2 cup paprika
2 tablespoons dried thyme leaves
2 tablespoons dried oregano leaves
2 tablespoons dried basil leaves
2 tablespoons ground cumin
1 tablespoon coriander
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon garlic powder
1/4 to 1/2 cup olive oil

Combine water, salt, soy sauce and sugar, stirring until salt is dissolved. Immerse
venison leg in liquid and refrigerate 24 to 48 hours. Depending on the size of the
leg this mixture may need to be doubled.

Combine all remaining ingredients except olive oil. Remove venison from liquid; pat
dry. Rub roast with olive oil then with spice mixture applying as much as possible to
make a thick coating.

Prepare smoker with hickory or other hard wood. Smoke slowly for 2 - 4 hours depending
on size of roast. Cook until medium rare. Remove from smoker and slice thin. Serve
with mustard, horseradish sauce or chutney.

[BigBelly]

That looks really good. Let us know how it pans out.

[brdbbq]

Are you going to poach it first ?

[ricksegers]

All this talk of venison has got me wondering about ways to cook it. A hunting friend of mine has not had any luck yet but wants to get me to smoke some when (I say if) he does. Use a larding needle and an nectible marinade. Or just wrap in bacon and smoke to about 140. Wrap in foil and leave in smoker to about 180. You could then roll ona hot grill to get a crust.
I have no expereince with venison. Does this sound like a way to go?

Rick

[jsn1511]

this recipe turned out really good. I ended up soaking it for about 12 hours(overnight). I went to bed friday at 4am. Woke up at 7:30 rubbed and covered the meat with bacon and started a fire. Well the dera didn't get up to temp until 11:30 at which time i put a halved deer leg, 2 fatties and a couple small venison ribs in. All day i had a really hard time getting the temp above 200. So i ended up foiling at 154 and bringing it up to 180. It was 3:30am when i took the meat out (16 hours). It was a long day but it came out good which made it worth it.

Oh, and i got a brand new nu-temp for christmas on friday so i got to use that. It worked great except a few times when i was in the garage and the transmitter was on the back deck the reciever showed a temp of about 4 degrees lower than the transmitter.

[MrSmoker]

Quote: [Got a Nu Temp Thermometer for Crhismas on Friday] I thought there was only two hours different between us? :roll:

[Neil]

Quote: [Got a Nu Temp Thermometer for Crhismas on Friday] I thought there was only two hours different between us? :roll:

Now thats funny.

[Brauma]

Im resurecting an old thread here. Anybody got another deer recipe? Ive got a hind quarter that I'd like to smoke. Thinking of wrapping it in bacon, doing the injection (debating on what to inject), taking the roast to a certain temp (what temp?) then foiling. Im thinking of putting some goodies in the foil like garlic, carrots and onions and something to keep it moist like a broth.

Any thoughts?

[brdbbq]

Im resurecting an old thread here. Anybody got another deer recipe? Ive got a hind quarter that I'd like to smoke. Thinking of wrapping it in bacon, doing the injection (debating on what to inject), taking the roast to a certain temp (what temp?) then foiling. Im thinking of putting some goodies in the foil like garlic, carrots and onions and something to keep it moist like a broth.

Any thoughts?

When do we eat ?

[Brauma]

Next wknd, Brd. Im headin down to Kitty Hawk this wknd.