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Venison over sweet n sour peppers

post #1 of 10
Thread Starter 
Make a small venison roast today over sweet n sour peppers. Marinated overnight with Allegro marinade. Smoked at 250* with hickory wood (Thanks Bubba!!). When it hit 145*, I pulled it. I splashed some chucky gold juice over it & foiled it for awhile (Thanks cowgirl!!!) until the peppers were ready. It turned out nicely pink, though the pics don't do it justice.

Out of the marinade & ready for the smoker..

A little green onion for flavoring...

Can't have venison without bacon!!!

Into the GOSM.


Served with sweet n sour peppers

Thanks for viewing!!!!
post #2 of 10
That looks fantastic PDT_Armataz_01_37.gif
post #3 of 10
Lookin good. Do you make your own bacon?
post #4 of 10
That's some fine looking venison! Thanks for the Qview.
post #5 of 10
That does look very good.
post #6 of 10
Looks mighty tasty, Gonna have to pick me up some of that allegro .
post #7 of 10
Thread Starter 
Not yet...but it's on my to do list.
post #8 of 10
Chris that looks great!! Love the color of the venison...just perfect!cool.gif
post #9 of 10
Looks great. How did you fix & what kind of peppers?
post #10 of 10
Thread Starter 
I saw this recipe on Gordon Ramsay's F Word show & decided to try it. The sour of the vinegar meshes beautifully with the sweetness of the peppers.

Drizzle of olive oil
1 orange pepper
1 yellow pepper
1 green pepper
Kosher salt and freshly ground black pepper
A few dashes of thyme
3 tbsp white wine vinegar
2 tbsp water

In a hot pan, add some olive oil. Add peppers & season with salt, pepper, & thyme. Cook for 4-5 minutes. I added the vinegar & cooked it over high heat until it almost completely evaporates. Add a splash of water & cook an additional couple minutes.
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