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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 10 |
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Posting on request....haven't tried it but not for lack of trying, the beasties elude me. According to the recipe I have, this is best water-smoked because it stays juicier and that it tastes really good sliced paper-thin and served cold. Let me know how it turns out! Ingredients:
5 -7 lbs venison roast or 5 -7 lbs venison loin or 5 -7 lbs venison sirloin or 5 -7 lbs venison shoulder (reserve pan juices for gravy) |
2 cloves garlic, cut into slivers |
1/2 lb bacon, chopped fine |
1/2 cup olive oil |
fresh ground pepper |
1 cup dry red wine |
2 slices bacon |
3 tablespoons flour |
1 cup beef broth |
salt and pepper |
Directions:
1. Trim any skin or fat from meat; cut slits at intervals in surface of roast and fill with garlic and push in some of the chopped bacon; brush meat generously with oil and sprinkle heavily with pepper.
2. Pour 1/2 cup wine into water pan of smoker and fill with water; put in place over hot fire.
3. Place meat on rack in smoker; cover with lid and smoke 5 hours, feeding with a few charcoal briquets at a time to maintain cooking temperature; baste with remaining oil evry hour, working quickly so as not to disperse heat in smoker.
4. Test internal temperature, it should be at 130-135 degrees.
5. Place meat in a large Dutch oven, add remaining 1/2 cup wine and simmer 45 minutes longer, or until internal temperature reaches 165-170 degrees.
6. Serve hot with gravy or refrigerate and serve cold.
7. Venison gravy: cut bacon in small pieces and saute to render fat; stir in flour, add pan juices and broth gradually, stirring until smooth and thickened; taste and add salt and pepper if needed.
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