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Update on Deer roast & thanks to GLW

SeapointbakersSeapointbakers Posts: 58
edited October 2012 in EggHead Forum

Thanks to GLW for your input on how to cook the deer. My neighbor was very happy with the outcome. I soaked in buttermilk as suggested. Here is were I varied a little, removed from buttermilk, patted dry then put back in a ziploc bag and poured in Allegro game tame and marinated over night. The larger of the two was then rubbed down in sea salt and black pepper, wrapped in bacon as GLW suggested. The smaller I rubbed with Dizzy Pig Red Eye. Set the Egg up at 250 indirect and cooked to about 145 and rested before slicing. Sliced across the grain in thin slices like I would London Broil. My neighbor loved both, the wife and I preferred the one rubbed in Red Eye. I tried two different ways to see what way we liked best since I have two roasts sitting in the freezer he gave me as well.

 

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