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Venison recipe help....

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Quiggs

  • Karma: 3
So now I have 2 deer's worth of roasts that need ideas for dinner.  We have allways used the ole crock pot for doing basic stews type recipes, but I want to try something else.....any ideas???
#1 - June 05, 2011, 10:03:52 pm
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

azkitch

  • Karma: 9
Feed me with it! I've had venison only 2X. It's all new to me!
Dutch oven. Kinda like crock pot cooking, but ya get to use charcoal...
I'm guessing I wasn't much help. Sorry man!
#2 - June 05, 2011, 10:56:51 pm
« Last Edit: June 05, 2011, 11:00:09 pm by azkitch »
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

Crash

  • Karma: 20
Jerky it dude.  We would thaw our roasts about halfway and then slice them thin.  Marinate for a few hours - to overnight.  Onto the food dehydrator until done.  Vaccum seal into 1/4 - 1/2 bags and then freeze. 

Glad to see that you finally remembered to put in for the draw.   :D
#3 - June 05, 2011, 11:08:41 pm
I love animals.  They're delicious!
VRM Pit Crew

brandon

Marinade for Venison
one half cup Kosher Salt
four cups water
three quarters cup Dark Brown Sugar
one quarter cup Soy Sauce
one quarter cup Red Cooking Wine or Wine Vinegar
1 Tablespoon Garlic Powder
1 Tablespoon Tabasco Sauce
1 teaspoon Liquid Smoke (Hickory)

Mix marinade till salt and sugar melts. Cover Venison Roast with marinade and refrigerate for at least 8 hours. Remove roast and pat dry before smoking at 250-275 F till meat reaches a temperature of 160F internal. (usually 4 hours for a 6-7lb. roast) Save drippings for a red wine gravy. mmmm-good!

#4 - June 05, 2011, 11:13:27 pm
« Last Edit: June 05, 2011, 11:17:38 pm by brandon »

rvriggs

  • Karma: 0
What Crash Said

Brandon's recipe sounds good also.
#5 - June 06, 2011, 05:54:44 am

Mark

  • Karma: 23
You could make Venison's Chili out of it. ;) I've heard it advertised. ::)
#6 - June 06, 2011, 07:21:45 am
Mark Motta
Meatier Creator

Quiggs

  • Karma: 3
Jerky it dude.  We would thaw our roasts about halfway and then slice them thin.  Marinate for a few hours - to overnight.  Onto the food dehydrator until done.  Vaccum seal into 1/4 - 1/2 bags and then freeze. 

Glad to see that you finally remembered to put in for the draw.   :D

Hahah Crash!! I did remember and son got his first deer, so all is well!!  We have allways made jerky with our deer, soooo good.  This time we also had 70 pounds (cost a small fortune!) made into summer sausage!! Very good!!
#7 - June 06, 2011, 08:30:15 am
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

Quiggs

  • Karma: 3
Brandon, thank you!!! Looks like a winner to me....

Quiggs
#8 - June 06, 2011, 08:33:43 am
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

glenntm

Try the Oakridge BBQ Venison rub.  It's very good. 
#9 - June 06, 2011, 09:30:11 am

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