Recipe by Hey Jude
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!
Top Review by wyearby78
I made this last season, and the whole family nearly ate themselves sick.. I will cooking this again very soon. P.S. I cut up the left overs, put them in a skillet with our favorite bbq sauce, and let it simmer until warm. Made KILLER bbq sandwiches!
- 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
Venison Gravy (optional)
- 2 slices bacon
- 3 tablespoons flour
- 1 cup beef broth
- salt and pepper
Directions See How It's Made
- 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.
- Pour 1/2 cup wine into water pan of smoker and fill with water; put in place over hot fire.
- 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.
- Test internal temperature, it should be at 130-135 degrees.
- 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.
- Serve hot with gravy or refrigerate and serve cold.
- 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.