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venison question? - Page 2

post #21 of 26

It seems to me that you are overpowering the meat taste.  You will lose the taste of the venison. I would advise to do something more subtle such as an Herb/Garic Marinade and then slow smoke it with an Oak or Hickory smoke with maybe a touch of fruit wood smoke.  I have eaten venison many ways and it is easy to get carried away with the extras which actually take away the excellent taste of the venison.   The Crown Royal would work great as a preliminary marinade mixed with the Herb/Garlic.  The A1 and Tabasco Sauce tend to overpower the taste.  Use a good rub in place of those.  Just my opinion,

post #22 of 26
Quote:
Originally Posted by TT Ace View Post

  The A1 and Tabasco Sauce tend to overpower the taste.  Use a good rub in place of those.  Just my opinion,



They can be overpowering, I have been using this marinade for the last 20 years. In the beginning the A1 was way to much, I later started adding the CR and it seems to lessen the effect of the A1. I like the A1 because it seems to lessen the "gamey" taste. I have experimented with others but always come back to this. 

post #23 of 26
Quote:
Originally Posted by Sahara Tan View Post



They can be overpowering, I have been using this marinade for the last 20 years. In the beginning the A1 was way to much, I later started adding the CR and it seems to lessen the effect of the A1. I like the A1 because it seems to lessen the "gamey" taste. I have experimented with others but always come back to this. 


When it comes to Venison, everybody seems to have even a larger variety of methods than with domestic meats.

 

I think I would try some of the Crown Royal later in the recipe. Maybe on the side, after the meal?   biggrin.gif

 

 

Bear

 

post #24 of 26

Here's a little something I like to do with my elk meat.

http://www.smokingmeatforums.com/t/87050/elk-backstraps

post #25 of 26
Deer came out good. One deer ham was a little tough but that was from an old buck. Everyone seemed to like it and that is what counts.

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Edited by RonnieS - 11/28/11 at 11:06am
post #26 of 26
def cut the bone out and remove as much fat as possible, i have to agree on the temp of 140* too
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