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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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Old 11-17-2018, 06:25 PM   #1
AggieBoilerQ
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Default 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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Old 11-17-2018, 09:09 PM   #2
mchar69
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Quote:
I’ve never put deer meat on a smoker. Any ideas or recipes?

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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Old 11-17-2018, 09:30 PM   #3
CentralOhioBBQ
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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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Old 11-17-2018, 09:31 PM   #4
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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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Old 11-17-2018, 09:32 PM   #5
CentralOhioBBQ
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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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Old 11-17-2018, 09:33 PM   #6
AggieBoilerQ
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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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Old 11-18-2018, 06:11 AM   #7
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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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Old 11-18-2018, 01:00 PM   #8
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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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Old 11-18-2018, 04:27 PM   #9
fantomlord
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Quote:
Originally Posted by CentralOhioBBQ View Post
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.
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?
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Old 11-18-2018, 04:56 PM   #10
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A lot of good game recipes here.

https://honest-food.net
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Old 11-18-2018, 05:58 PM   #11
Peteg
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Love the first one cowgirl. Illl try that one sometime soon.
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Old 11-18-2018, 09:09 PM   #12
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Quote:
Originally Posted by cowgirl View Post
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!
Damn Cowgirl. You are the bomb!!

I've always sliced thin and made jerky with the roast.
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Old 11-19-2018, 12:55 PM   #13
Texan79423
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Is there anything Cowgirl can't make better? Mix that deer with beef make the absolute best chili ever.
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Old 11-19-2018, 06:50 PM   #14
kfdvm
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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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Old 11-19-2018, 08:13 PM   #15
mchar69
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Quote:
Do NOT cook past 120.

I agree. RARE venison is the goal.
If you want well done, don't eat venison loin.
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