Wild Game Cooking?

[Cherrywood]

Newbie here. I've been cruising the site and soaking in all of the info I can. What a great site you have here.

I'm an avid bowhunter and always looking for new ways to use the meat. Just curious if anyone has some ideas/recipes for smoking wild game, particularly venison. Thanks in advance for your help.

I've done a fair amount of summer sausage, bacon, jerky, etc... Here's a few examples. (please pardon the gas smoker )

venison summer sausage wiith hot pepper cheese
Sausage2.jpg

Sausage1.jpg

venison bacon (ground & formed)
IMG_1768[1].jpg

IMG_1773[1].jpg

[Oldbob]

Those Both Look Good !!

[flyingbassman5]

Here's a post from me from awhile back. Did up a back strap.

http://www.bbq-brethren.com/forum/sh...d.php?t=148663

[Grain Belt]

With larger deer, elk, and moose roasts I have smoked them and pulled them with a little tweak on the "chuckie" technique. Many folks on this board do beef chuck roasts by smoking until the roast hits 160 and then foiling with broth until it hits 200 or is probe tender, rest it in a cooler for a bit and then pulling. I have also done it until the meat is 190 and still "sliceable" and then I serve the meat slices in warm seasoned broth.

Back to the wild game, you can make either sliceable or pulled venison by smoking until 140-150. Then foil with broth. I like to cook at 300-350 on my kettle with pecan, hickory, oak, or cherry, then when the meat hits 140 or so I foil with seasoned broth. If I want sliceable I take it off at 190 or so. If I want pulled I go to 200 and then rest in a cooler for an hour or so and then pull. I then add back some seasoned broth to help flavor it and then serve.

[Cherrywood]

Great looking backstrap. Thank you sir!

[WineMaster]

Hey there, Summer Sausage looks great Throw Craisins in and thats what I was smoking this weekend.

Garlic,Pepperjack,Craisin Summer

[WineMaster]

Originally Posted by Grain Belt

With larger deer, elk, and moose roasts I have smoked them and pulled them with a little tweak on the "chuckie" technique. Many folks on this board do beef chuck roasts by smoking until the roast hits 160 and then foiling with broth until it hits 200 or is probe tender, rest it in a cooler for a bit and then pulling. I have also done it until the meat is 190 and still "sliceable" and then I serve the meat slices in warm seasoned broth.

Back to the wild game, you can make either sliceable or pulled venison by smoking until 140-150. Then foil with broth. I like to cook at 300-350 on my kettle with pecan, hickory, oak, or cherry, then when the meat hits 140 or so I foil with seasoned broth. If I want sliceable I take it off at 190 or so. If I want pulled I go to 200 and then rest in a cooler for an hour or so and then pull. I then add back some seasoned broth to help flavor it and then serve.

Too lean for pulled.

[WineMaster]

Originally Posted by flyingbassman5

Here's a post from me from awhile back. Did up a back strap.

http://www.bbq-brethren.com/forum/sh...d.php?t=148663

That strap looks incredible. Well done!

[Grain Belt]

Originally Posted by WineMaster

Too lean for pulled.

Says you. I have done it over a dozen times and have been very pleased with the results. Have you tried it? I think the moisture really helps. Fattier cuts don't need the foiling/moisture addition because of their fat. How many thousands of hunters do venison roasts in the crock pot that fall apart? This is doing something similar in a moist environment but adding smoke for flavor early on.

[Big slick]

Never attempted to smoke deer. I treat deer like a steak. Sear and serve sort of meat. I suppose I should try smoking it, but when you only have so much, you hate to take a chance at wasting any of it.

[Smoking Westy]

Here are a couple things I've done with my venison...

Backstrap - stuffed with feta cheese, wrapped in bacon



Finished product...



Link to the venison pastrami I made (using Cowgirls recipe/method) - http://www.bbq-brethren.com/forum/sh...d.php?t=149115


Another thing that I've done that I don't have pictures of is take a couple of the inner tenderloins, season them with your favorite rub (these days it is 3 Eyz BBQ for me) and toss them on the smoker for 20 minutes or so, just enough to get some smoke flavor on them. Once they have taken on some smoke, toss them on a hot grill to sear just a minute or two on either side. Let rest, slice and enough. The last time I did this I used cherry for the smoke wood and everyone loved it.

[Cherrywood]

Some great ideas out there, keep 'em comin! I tend to treat the backstraps like steak; season & sear on high heat. My kids prefer venison to beef.

I have some friends that have smoked whole shoulders or hams for pulled. Never tried it myself, but they rave about it.

[Smoking Westy]

Cherrywood - I'm with you on the backstraps. When I cook a whole backstrap wrapped in bacon like I pictured above, I often cut myself some nice steaks to go with it and cook them hot and fast.

[WineMaster]

Originally Posted by Grain Belt

Says you. I have done it over a dozen times and have been very pleased with the results. Have you tried it? I think the moisture really helps. Fattier cuts don't need the foiling/moisture addition because of their fat. How many thousands of hunters do venison roasts in the crock pot that fall apart? This is doing something similar in a moist environment but adding smoke for flavor early on.

Im sure when you want pulled pork, you buy a pork loin too. I dont like using any of the fat from deer. Glad you have success with pulled venison. Just not my prefered way of cooking it.

[flyingbassman5]

Originally Posted by WineMaster

Too lean for pulled.

I have to back up Grain on this one. I've done numerous venision roasts in the crock pot over night and they literally full apart in the morning. I've never cooked one on the smoker, but have great success with doing it in the crock pot with peperoncini and Italian seasoning.

Very similar to shredded beef and just as great on a bun.