Venison Roast - Need Suggestions

JohnS1959 · Newbie Joined: 06 Aug 2010 Posts: 25

Hello All,

My wife is trying to clean out the freezer so....

I figured it was a good excuse to fire up the ol' smoker and slow life down this weekend. I have a pork butt in the freezer that has been calling to me for a while so that will be job one. We also have a venison roast that we got from a friend a few months ago. I don't know what cut it is (looks like a haunch) but I know it has a bone in it. It weighs about 8 lb.

I have never done venison in the smoker (only once or twice in the oven and never particularly well) and so I need some advice. Can any of you gurus give me some idea of how to cook this thing? Can I cook it along side the pork butt or is that a bad plan? What smoker temp? Internal temp? Resting time? Any advice on rubs/mops? I am but clay in your artistic hands...

roxy · Posted: Jun 10 2011 Post subject:

Toss it out and go buy some beef.. Laughing

Sorry, couldnt resist.. I cant stand venison..
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southerncomfort · Joined: 19 May 2011 Posts: 3

OK..here is what I do down here in south Ms.You know what ever cut it is,except for back strap,it's gonna be a little tuff if not done properly.For a frozen roast,thaw it completly in cool water.Make a brine consisting of 1 gallon or so water,add 1/2-3/4 cup of salt and about 1 good tbl spoon of lemon pepper.Stick your hand in the bucket and stir it till all the salt is dissolved.Clean the roast good of any external silver film,well as best you can any way,and put it in the bucket.Make sure the roast is covered in the brine and if not just add more water till it is.Now put it in the frig for at least 24 hours,the longer the better.24 hours before you are ready to cook it,take it out of the brine and rinse.Take a large fork or a knife and stob a bunch of holes in it.I use a mixture of coke,woshtershire,soy sauce,teryaki sauce, a splash of dales,and black pepper for a marinade.Mix all these up in a zip lock bag and add the roast to it.Squeeze out as much air as you can and throw her back in the frig for another 24-48 hours.

When your ready to cook it,I always seer both sides of it over hi heat for a few minutes on the gasser to help seal in what juice is in it.Cook it uncovered in the smoker @ 250 for at least an hour to get some smoke in it.After that I always foil it and drape thick bacon over it,add some of the marinade back to it and seal it up good.When the internal temp reaches around 140-150 its ready.

You can cook it right along side the butt but don't cook it till you porker is almost ready cause deer is best hot right off the cooker.

Post back and let me know what you think.This works for me every time.Good luck. Laughing

JohnS1959 · Newbie Joined: 06 Aug 2010 Posts: 25

Thanks SC - I guess I will leave it in the freezer and get it out earlier in the week next time. Think I can get away with smoking meat next week too?...

k.a.m. · Posted: Jun 10 2011 Post subject:

JohnS1959, I would de-bone it plug it with a garlic, onion, and pepper paste and cook it slow in a D/O. Serve it up with rice. I am hungry now. Very Happy

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Toga · Posted: Jun 10 2011 Post subject:

I would cook it in the oven in a roaster. Sprinkle it with a mix of black pepper, garlic salt, and a pinch of oregano. Dump a couple cups of red wine into the roaster and add some fresh garlic, onions, carrots, celery, and a bit of fresh rosemary. Cook it to desired level of what you consider "done". Good stuff
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Inner10 · Posted: Jun 10 2011 Post subject:

I find venison roast can be a little tough, and its real lean to boot. You could wrap in pork fat and try cookin it like a butt...but I would be inclined to make a pot roast in the DO.

Reminds me I got a Venison roast I gotta eat in my freezer too!

YODQ4U · BBQ Fan Joined: 27 Aug 2009 Posts: 133

Cube the roast up and put into crockpot or DO.
Add 2 cans of mushroom soup.
Cook on low for 5-6 hours or till tender serve with crackers.

If a back strap slice thin 3/8"
sprinkle with lawrys and garlic salt let set for 24 hrs.
grill till medium on hot grill
eat while they are hot!! very good