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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Very Low Carbs Main Dish Oven Dinner Party Smoker Dietary Low Sodium High Protein Low Carb Wild Game Deer Elk High In Something Low In Something Meat Taste Mood Savory To Go Camping Equipment Grilling Presentation Served Cold Served Hot

Smoked Venison Roast

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!!

Steps

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 nee.

Ingredients

venison roast, garlic, bacon, olive oil, fresh ground pepper, dry red wine, flour, beef broth, salt and pepper