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Need some help with deer

SeapointbakersSeapointbakers Posts: 59
edited October 2012 in EggHead Forum
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

  • GLWGLW Posts: 178
    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?
  • travisstricktravisstrick Posts: 5,001
    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.
    Thats pretty good advice. My wife hit a spike this morning and killed it. I was too far away or I would have gone and scraped it off the curb. 
    Be careful, man! I've got a beverage here.
  • GLWGLW Posts: 178
    No need to rinse but do pat dry.
    When in doubt add more pepper.
  • Thanks for your advice.

    I was thinking of slicing in this strips like london broil?

  • GLWGLW Posts: 178

    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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