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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-17-2018, 05:25 PM
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#1 |
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Got Wood.
Join Date: 10-29-18
Location: West Lafayette, IN
Name/Nickname : Ray
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Venison roast ideas?
It’s that time of year. I’ve never put deer meat on a smoker. Any ideas or recipes?
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WSM, Vermont Castings, Campfire on dirt w/ expanded metal grate |
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11-17-2018, 08:09 PM
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#2 | |
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Quintessential Chatty Farker
Join Date: 02-22-14
Location: Kensington, MD
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Quote:
It depends on the cut - I always cook loins, tenderloins, rare. Leg cuts - I have had good success in chili and Cajun Grillades. |
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11-17-2018, 08:30 PM
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#3 |
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Full Fledged Farker
Join Date: 06-27-17
Location: Gahanna, Ohio
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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. |
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11-17-2018, 08:31 PM
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#4 |
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Got Wood.
Join Date: 10-29-18
Location: West Lafayette, IN
Name/Nickname : Ray
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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.
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WSM, Vermont Castings, Campfire on dirt w/ expanded metal grate |
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11-17-2018, 08:32 PM
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#5 |
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Full Fledged Farker
Join Date: 06-27-17
Location: Gahanna, Ohio
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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+.
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11-17-2018, 08:33 PM
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#6 |
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Got Wood.
Join Date: 10-29-18
Location: West Lafayette, IN
Name/Nickname : Ray
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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.
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WSM, Vermont Castings, Campfire on dirt w/ expanded metal grate |
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11-18-2018, 05:11 AM
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#7 |
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is One Chatty Farker
Join Date: 09-13-16
Location: above knoxville Tn
Name/Nickname : Mike
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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
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WeberPerformer,SpiritE310,Q1000,36"BlackstoneGriddle Masterbuilt electric smoker,PB AustinLX |
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11-18-2018, 12:00 PM
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#8 |
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somebody shut me the fark up.
  
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Just some more options... I eat a lot of venison.
Smoke for 2 hours and braise til tender... https://www.bbq-brethren.com/forum/s...hlight=venison   Venison pastrami... https://www.bbq-brethren.com/forum/s...hlight=venison   Slow smoked ... https://www.bbq-brethren.com/forum/s...hlight=venison    Quick cured, stuffed with morels and wild onions... bacon wrapped... https://www.bbq-brethren.com/forum/s...hlight=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!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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11-18-2018, 03:27 PM
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#9 | |
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is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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Quote:
what's your process?
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Matt...Sauk City, WI |
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11-18-2018, 03:56 PM
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#10 |
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Got Wood.
Join Date: 06-27-11
Location: Union, KY
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11-18-2018, 04:58 PM
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#11 |
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Full Fledged Farker
 
Join Date: 08-24-08
Location: Madison, WI
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Love the first one cowgirl. Illl try that one sometime soon.
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http://www.ironsidesmokers.com Ironside Smokers BBQ team Insulated vertical smoker 34" x 72" Custom Build "Slag" |
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11-18-2018, 08:09 PM
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#12 | |
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is One Chatty Farker
Join Date: 08-02-17
Location: Abq, NM
Name/Nickname : Carl
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Quote:
I've always sliced thin and made jerky with the roast.
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Thanks for looking, Carl Pig Farmer's BBQ [COLOR="Silver"][COLOR="Gray"]Weber Performer[/COLOR][/COLOR], Weber kettle red, Dual Weber Kettle table gold, UDS, [COLOR="DimGray"]East Texas Smoker RK250[/COLOR], Blackstone 36, Blackstone 17, GMG Trek, LSG Large IVC Candy Apple Red W/4WD and a 6.7L Power Stroke :biggrin1: |
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11-19-2018, 05:50 PM
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#14 |
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Full Fledged Farker
Join Date: 04-26-14
Location: Lincoln,NE
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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. |
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11-19-2018, 07:13 PM
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#15 | |
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Quintessential Chatty Farker
Join Date: 02-22-14
Location: Kensington, MD
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Quote:
I agree. RARE venison is the goal. If you want well done, don't eat venison loin. |
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