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Unread 08-27-2012, 07:32 PM   #1
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Question Is it possible???

To cook a Venison Roast like a Chuckie??? Smoke then tray covered with aromatics and stock??
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Unread 08-27-2012, 07:34 PM   #2
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Why not?
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Unread 08-27-2012, 07:40 PM   #3
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Venison roasts are pretty lean. I'd suggest wrapping the roast in bacon if you're gonna smoke it.
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Unread 08-27-2012, 07:48 PM   #4
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It is important to recognize the fact that venison is very lean and does not have a much marbling of fat in the meat.

The stock and aromatics will keep the meat moist and add flavor.

I have also smoked venison, I cover with pork skin on the top, as the bottom absorbs smoke I remove the skin turn over and place the skin back on top. Use rub as to your tastes.

As the skin cooks it releases the pork fat keeping it moist and adding flavor, I then finish in a covered hotel pan with pigskin still on top sometimes adding broth if needed.

I apply for doe permits as the doe meat is slightly marbled and does not contain the strong musk flavor that is present in the buck meat.

But to each their own preferences.
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Unread 08-27-2012, 07:59 PM   #5
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Do you soak it in milk 1st? If so I would say Heck Yeah!
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