Cast Iron/Smoked Venison

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chilerelleno

Legendary Pitmaster
Original poster
OTBS Member
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Today I decided to try a different method for my favorite Venison & Bacon.
I did it all in cast iron but used my smoker for heat/smoke.

Heavily seasoned venison with coarse salt and coarse black pepper
Half a pound of bacon, strips halved and half a large onion chopped

Heat smoker on high, add some mesquite and get the smoke right
Heat cast iron skillet as hot as possible, cook bacon and onions, remove and set aside
Add venison to bacon grease and sear well, rub that meat around and pick up all the bacon bits and stuck-on flavor

Plate venison and add bacon-n-onions



 
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Chile.

As always your food look awesome!

If only my computer screen was scratch and sniff.

Smoke ON!

- Jason
 
Man that looks great.

My CI hasnt found the smoker yet.   Its close thou.
 
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