<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Kyle H.:
So I finally got my SWM yesterday and was talking about it today at work. A guy overheard me and said he had some venison that I could use to break it in with. The only problem is he has no idea what cut the meat is... well that and the fact that this will be my first time using my WSM and I have no idea how to cook venison.
So my question is this: Should I take him up on his offer and try out the meat? If so, any help would be much appreciated as I am pretty much the equivalent of a newborn baby on how to smoke venison... or anything for that matter.
Thanks! </div></BLOCKQUOTE>
If it's a nice size roast, It's worth doing. Here's how I used to do all my Venison Roasts. Get a foil pan 1/2 pan works great, I buy a big pack of them at BJ's. Wet the outside of the roast with some Woosty sauce, then some salt and pepper. Slice a couple cloves of garlic and put them all over the top of the roast. Then slice up a big onion, like softball size. Slice it into 1/8"-3/16" slices and lay on top of the garlic/roast. Then slice up some mushrooms, any will do, and place them on top of the oinions. Then place thick bacon ontop of all that and stagger it so the sides are covered too, use some tooth picks if you have too, I never did though. Put some beef broth in the pan (canned will do) about 1.5" - 2" deep. Cook it up till tender about 180 -185 internal or the bone just starts to get loose. Venison roast is so good this way. All that love that's left in the pan makes a freaking killer gravy base. It's simple but good. I like simple.
EDIT: To make the gravy, scrape everything off the roast and chop it up. Add this to a Roux and build the gravy from there.
This works just as well with a beef roast/chuck.
