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Need some help with deer
Seapointbakers
Posts: 64
My neighbor brought over a couple of deer roasts and asked me to cook on the egg. I have never cooked deer meat and have no clue where to start. These "roasts" are about 1 1/2 - 1 3/4" thick, one is about 2-2 1/2 lbs and the other about 1 1/2 lbs and look very lean. I need some suggestions on what to do here.
Comments
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Marinate in buttermilk overnight.
Salt and pepper
Wrap with bacon
Indirect at 250 until internal is 140
Wrap and rest for an hour
Serve with mashers and Brussels sprouts.When in doubt add more pepper. -
Do I need to rinse the buttermilk off?
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GLW said:Marinate in buttermilk overnight. Salt and pepper Wrap with bacon Indirect at 250 until internal is 140 Wrap and rest for an hour Serve with mashers and Brussels sprouts.Be careful, man! I've got a beverage here.
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No need to rinse but do pat dry.When in doubt add more pepper.
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Thanks for your advice.
I was thinking of slicing in this strips like london broil?
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Yep that would work well. The trick with venison is to not over cook as it has next to nothing in fat content. Covering in bacon adds a lot of flavor and moister.
When in doubt add more pepper.
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