Deer roast ideas

[JLeonard]

Ok folks, I have 2 decent sized deer roast from a deer the dad killed. Gimme your tried and true recipes. I have a SV, weber kettle, and cabinet smoker. Hit me with the ideas.

Jim

 

[rippper]

Ok folks, I have 2 decent sized deer roast from a deer the dad killed. Gimme your tried and true recipes. I have a SV, weber kettle, and cabinet smoker. Hit me with the ideas.

Jim

100% corned venison.

 

[yankee2bbq]

I have one:

Thread 'SMOKED DEER HAM'

 

[tx smoker]

Not a hunter so can't offer any advice but I bet indaswamp or chilerelleno could give you some amazing ideas.

Robert

 

[Gonna Smoke]

I have one:

Thread 'SMOKED DEER HAM'

This one HERE. Looks good to me...

 

[JLeonard]

yankee2bbq Man I remember that thread and drooling over the pics. May be the way I go when I get ready to do one.

Jim

 

[oscar]

Low and slow on the smoker for me. Rubbed with a pepper and coffee rub, the name of which I can't recall...."Major Merritt's", or something like that. Oh, and the obligatory garlic cloves inserted.

 

[indaswamp]

mississippi pot roast....

 

[Brokenhandle]

Well Jim, you just made me realize we almost never eat venison roasts as a roast lol. Alot get sliced thin for jerky, cubed up and make chislic out of them, sliced into small steaks and cooked to medium rare. What yankee2bbq did with his did look really good! Be interesting to see what other responses you get...might have to play monkey see, monkey do!

Ryan

 

[BrianGSDTexoma]

I sliced one and tenderized with mallet than Chicken Fried last week. Man was it good and I think left over right out of fridge might of even been better.

 

[indaswamp]

Venison Mongolian:

https://www.smokingmeatforums.com/threads/mongolian-venison-and-egg-rolls-again.314182/#post-2327006

 

[Buckeyedude]

Im a big fan of brining venison and goose breast when they are going to be smoked. I like to inject the brine, like pump it in there until its the size of a football lol. Preferably letting it set overnight(submerged), but we all know we have to do what we have to do with the time we are allowed! Sometimes coated in mustard, sometimes not. I pour the wood to it @225 but only run the meat to 135 it. Slice it thin for sandwiches or little thicker for a main course ! Here is the last one i did, It was actually cooked a touch longer than I wanted, but still turned pretty good!

 

[oscar]

Ryan, drop some knowledge on me. What is chislic?

 

[Brokenhandle]

Ryan, drop some knowledge on me. What is chislic?

I was waiting for someone to ask lol! It's a big thing in South Dakota...basically just meat cubed up into small pieces, some marinate it for awhile, deep fry it in oil, and when removed and drained sprinkle your favorite rub on it!
We always use venison but could use any meat.

Ryan

 

[Fueling Around]

Best deer roast I ever had was treated as a lamb roast.
I just remember he started it in a 500° oven and dropped the temp to 350° until done.

My favorite for deer roast (haunch) is dried venison. I always cheated and had the local locker make it (reasonably priced), but he retired. I'm going to have to beg for his recipe

Well Jim, you just made me realize we almost never eat venison roasts as a roast lol. Alot get sliced thin for jerky, cubed up and make chislic out of them, sliced into small steaks and cooked to medium rare. What yankee2bbq did with his did look really good! Be interesting to see what other responses you get...might have to play monkey see, monkey do!

Ryan

Chislic? Huh! I never knew there is a name for it outside of deep-fried venison.
Try rolling the cubes in Shore Lunch Cajun batter mix. Just leave the batter mix dry and get a light coating on the meat.

 

[Rafter H BBQ]

I was waiting for someone to ask lol! It's a big thing in South Dakota...basically just meat cubed up into small pieces, some marinate it for awhile, deep fry it in oil, and when removed and drained sprinkle your favorite rub on it!
We always use venison but could use any meat.

Ryan

Never heard of it til today, had to look it up… but definitely going to try it!

 

[indaswamp]

I have never heard of it either.....we do fried venison back strap cutlets regularly though.

 

[chilerelleno]

Banging Brined Bacon Venison Roasts

Best danged venison roasts I've ever cooked. Banging good, bursting with flavorful juiciness! I took extra time and care with these starting with heating a heavily spiced brine, in which I brined the roasts in for 15 hours. Brine 1gal water 1.5C kosher salt .5C seasoned salt 2T mixed...

www.smokingmeatforums.com

 

[pineywoods]

Cut some into about 5/8-3/4"slices and run it through a meat cuber a couple times or maybe three times. Do not over cook this it will dry out in a heart beat think rare cube steak.
Cut some into good bite sized chunks and marinade it overnight in 50% Low Sodium Dales and 50% Dr Pepper. Next day take meat out and allow to drain, slice some cheap bacon in half and microwave it for 20-30 seconds or until it's like 1/2 cooked, take a piece of that meat and wrap that piece of bacon around it and fasten it with a toothpick to keep it in place. Next place it on a hot grill or drop it into some hot cooking oil till it gets to about 130-135 degrees drain and eat. Get you a bottle of YumYum sauce if you like it and you have some pretty good eating

 

[archeryrob]

I've done the flat rounds as dry cured and smoked and they baked a honey glaze on them. Havn't done it again because as awesome as it was, it was damn messy trying to slice it on the slicer.

Pastrami or Bearcarver 's dried vension is a great option to try. I did these but I had a hard time getting the football roasts cured and the two flatter roasts cured better. They might wet cure better.