Smoked Mule Deer Roast slices with caramelized onions & mushrooms, topped with melted Jarlsberg cheese and blanched habanero & serrano peppers. Served with homemade Au Jus and a side of vinegar & salt kettle chips.
________________________________________
My buddy brought over a Mule Deer roast he wasn't going to get to anytime soon so I was pretty excited to get it in my smoker.
Soaked it in buttermilk overnight....yah right! I like the natural gamey flavor venison has! Plus, once you season it up, smoke it good & serve it with some Au Jus, come on man!
Mule Deer Roast
Heavy dry rub and put it in fridge overnight.
Smoked (hickory & cherry dust) at 225°F - 235°F until IT was 137° - 4 hours
Wrapped in foil overnight in fridge.
Sliced by hand as thin as possible.
Au Jus - onions, mushrooms, garlic, drippings & 4 cups beef broth, red wine, worcestershire sauce, splash of soy & black pepper. boiled it down quite a bit.
The Rest
Removed seeds from peppers, boiled them in salted water for 2 minutes then drained and chopped em up.
Carmalized onions and shrooms in pan then added sliced Muley and a little Au Jus to moisten it all up.
Built sammy up and topped with Jarlsberg cheese, tossed it under the broiler until melted.
Served it up with some salt & vinegar kettle chips.
If you're hungrier after reading this, then I did my job.
________________________________________
My buddy brought over a Mule Deer roast he wasn't going to get to anytime soon so I was pretty excited to get it in my smoker.
Soaked it in buttermilk overnight....yah right! I like the natural gamey flavor venison has! Plus, once you season it up, smoke it good & serve it with some Au Jus, come on man!
Mule Deer Roast
Heavy dry rub and put it in fridge overnight.
Smoked (hickory & cherry dust) at 225°F - 235°F until IT was 137° - 4 hours
Wrapped in foil overnight in fridge.
Sliced by hand as thin as possible.
Au Jus - onions, mushrooms, garlic, drippings & 4 cups beef broth, red wine, worcestershire sauce, splash of soy & black pepper. boiled it down quite a bit.
The Rest
Removed seeds from peppers, boiled them in salted water for 2 minutes then drained and chopped em up.
Carmalized onions and shrooms in pan then added sliced Muley and a little Au Jus to moisten it all up.
Built sammy up and topped with Jarlsberg cheese, tossed it under the broiler until melted.
Served it up with some salt & vinegar kettle chips.
If you're hungrier after reading this, then I did my job.
Last edited:
