AggieBoilerQ
Is lookin for wood to cook with.
It’s that time of year. I’ve never put deer meat on a smoker. Any ideas or recipes?
Venison roast ideas?
- Thread starter AggieBoilerQ
- Start date
mchar69
Quintessential Chatty Farker
It depends on the cut - I always cook loins, tenderloins, rare.
Leg cuts - I have had good success in chili and Cajun Grillades.
CentralOhioBBQ
Full Fledged Farker
Love deer season. Just had a family deer cook tonight actually.
Straps we always wear off medium rare medallions. Never have preferred whole roasts.
The heart is the best meat in the animal. I have a process for that, willing to share if there’s interest- but it’s easily the best.
The hindquarters- smoke like brisket. I’ve had huge success doing this with young doe, don’t use an older buck. Older bucks game make excellent deer pastrami, something we ate tonight. Tastes exactly like beef pastrami, just leaner.
Straps we always wear off medium rare medallions. Never have preferred whole roasts.
The heart is the best meat in the animal. I have a process for that, willing to share if there’s interest- but it’s easily the best.
The hindquarters- smoke like brisket. I’ve had huge success doing this with young doe, don’t use an older buck. Older bucks game make excellent deer pastrami, something we ate tonight. Tastes exactly like beef pastrami, just leaner.
AggieBoilerQ
Is lookin for wood to cook with.
I’m cutting the hind quarters into roasts. I’ve had them as round steaks before and ground them. I’d like to use my WSM on one.
CentralOhioBBQ
Full Fledged Farker
Also, if you smoke a doe hindqurter like a brisket, be sure to inject inject inject. I put it on a rack over a water pan, then wrap at 160 and take it to 200+.
AggieBoilerQ
Is lookin for wood to cook with.
The pastrami sounds interesting.
I have the heart in the fridge. I’ve grilled them, breaded and fried, and pickled. I was thinking of pickling this one, but I’m open to new ideas.
I have the heart in the fridge. I’ve grilled them, breaded and fried, and pickled. I was thinking of pickling this one, but I’m open to new ideas.
mike243
is Blowin Smoke!
Rub wrap in bacon and into the smoker,depending on how you like it will say when to pull,sliced thin makes some great sandwiches
Just some more options... I eat a lot of venison.
Smoke for 2 hours and braise til tender...
https://www.bbq-brethren.com/forum/showthread.php?t=238072&highlight=venison
Venison pastrami...
https://www.bbq-brethren.com/forum/showthread.php?t=123467&highlight=venison
Slow smoked ...
https://www.bbq-brethren.com/forum/showthread.php?t=250670&highlight=venison
Quick cured, stuffed with morels and wild onions... bacon wrapped...
https://www.bbq-brethren.com/forum/showthread.php?t=208982&highlight=venison
The quick cure keeps the meat nice and moist.
Shave slivers of venison tenderloin into pho. The hot broth "cooks" the venison to the degree that you prefer.
Just a few options...
Good luck with your cook!
Smoke for 2 hours and braise til tender...
https://www.bbq-brethren.com/forum/showthread.php?t=238072&highlight=venison
Venison pastrami...
https://www.bbq-brethren.com/forum/showthread.php?t=123467&highlight=venison
Slow smoked ...
https://www.bbq-brethren.com/forum/showthread.php?t=250670&highlight=venison
Quick cured, stuffed with morels and wild onions... bacon wrapped...
https://www.bbq-brethren.com/forum/showthread.php?t=208982&highlight=venison
The quick cure keeps the meat nice and moist.
Shave slivers of venison tenderloin into pho. The hot broth "cooks" the venison to the degree that you prefer.
Just a few options...
Good luck with your cook!
fantomlord
is Blowin Smoke!
the heart is terrific. I cut in half, soak overnight, cut super thin, and pan fry in a raging hot CI skillet.
what's your process?
Peteg
Full Fledged Farker
Love the first one cowgirl. Illl try that one sometime soon.
Pig_Farmer
is Blowin Smoke!
Just some more options... I eat a lot of venison.
Smoke for 2 hours and braise til tender...
https://www.bbq-brethren.com/forum/showthread.php?t=238072&highlight=venison
Venison pastrami...
https://www.bbq-brethren.com/forum/showthread.php?t=123467&highlight=venison
Slow smoked ...
https://www.bbq-brethren.com/forum/showthread.php?t=250670&highlight=venison
Quick cured, stuffed with morels and wild onions... bacon wrapped...
https://www.bbq-brethren.com/forum/showthread.php?t=208982&highlight=venison
The quick cure keeps the meat nice and moist.
Shave slivers of venison tenderloin into pho. The hot broth "cooks" the venison to the degree that you prefer.
Just a few options...
Good luck with your cook!
Damn Cowgirl. You are the bomb!!
I've always sliced thin and made jerky with the roast.
Texan79423
Take a breath!
Is there anything Cowgirl can't make better? Mix that deer with beef make the absolute best chili ever.
kfdvm
Full Fledged Farker
Cowgirl thanks for the post. Always enjoy your work.
Another way to cook. Great deer roast is salt 12 hours before the cook. Braise in hot Dutch oven add some onion garlic and vinegar. Cook at 400 degrees until 120. Take out and rest 10 minutes and slice. Do NOT cook past 120.
Another way to cook. Great deer roast is salt 12 hours before the cook. Braise in hot Dutch oven add some onion garlic and vinegar. Cook at 400 degrees until 120. Take out and rest 10 minutes and slice. Do NOT cook past 120.
mchar69
Quintessential Chatty Farker
I agree. RARE venison is the goal.
If you want well done, don't eat venison loin.
AggieBoilerQ
Is lookin for wood to cook with.
Wow, those pics have to be fake! They look like art!! You need to be in magazines with those pics and ideas. Or publish a cookbook. Or maybe you already are...I’m new here.
