Smoked venison roast
Smoked venison roast
Ingredients/Components
- salt - 1/2 c
- vinegar - 1/4 c
- black pepper - 4 Tbsp
- red pepper - 3 Tbsp
- venison roast - 8 10
How to make smoked venison roast:
Wash venison carefully and trim any fat or cartilage. Make small slits in meat with knife, about 2-inches apart and 1-inch deep, all over roast.Make a paste of remaining ingredients and stuff each opening with a tiny bit of the seasoning. Rub remaining mixture over outside of roast. Place in airtight container and refrigerate for 24 to 48 hours, turning over 3 to 4 times.
When ready to cook, place on spit over coals and smoke approximately 4 to 5 hours. When done, wrap in foil to hold juices and keep warm until serving.
Recipe categories: Main dish, Deer, Elk.
Rating:
Related ingredients:
milk, sour cream, salt, vegetable oil, shortening, garlic powder, salt and pepper
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