Deer Roast?

Two Chord · Joined: 15 Jun 2008 Posts: 9 Location: Central IL

Ok so I have a guy I work with who is a deer hunter. He says he has a ton of deer roasts in his freezer and is wanting to give me some. I have never smoked a deer roast before so had a few questions.

What temp to cook at and what internal temp do I need to get it too. I have read that if you over cook it will turn out really tough. I would like to keep mine tender as much as possible. I also read the hotter the internal temp is the less gamie the taste.

Also would it be a wrong thing to cook along side the briskette I am goin to do this weekend? Will it affect the taste of the briskette?

Any help or recipies you are will to give me will be much appreciated. Thanks.
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Harry Nutczak · Posted: Jul 29 2008 Post subject:

Venison is best done hot & fast, Low & slow is better for fatty tough meats, and venison is far from that.

Flavor mixing?? not gonna happen. They are similar in taste.

Gamey taste?? that comes from improper care of the deer directly after the kill and during processing. Or what the deer has been eating. Acorns will cause a strong flavor as will a buck has been shot during rutting.

A bacon wrap will keep it moister, and so will "Larding" the roast by inserting frozen slivers of bacon into the roast.

There is lots of info on venison in and around this forum, try a search and see what comes up.
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hldhm · Posted: Jul 30 2008 Post subject:

I have done deer and antelope on the smoker after injecting them and they have turned out well. The Cajun Injector Creole Butter sauce is the one that most people that I smoked them for preferred. If I remember correctly I did them at 275 to an internal temp of 170ish.

ga.smoke · Newbie Joined: 13 Jul 2008 Posts: 73 Location: N.W. Ga.

I dont use a brine very often for heat, I use a brine on most of my deer cuts when I cook, I would suggest a brine for 12 hrs. in this case just to bring the moisture up a bit for the cooking, but this is just my way of doing deer cuts that are fairly thick.
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polock · Posted: Jul 31 2008 Post subject:

i soak in salt water to remove some of the overpowering game flavor. just over night in the fridge. then inject it with a garlic type marinade, then rub it down with a steak rub, then wrap in bacon, never had a problem with it drying out on the smoker, and it is wonderful smoked
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