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Venison HELP!
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Larry McSass
Posts: 56
A friend of mine brought me over a variety of venison cuts to smoke for our poker game tomorrow night. There is a hind quarter (bone in) and a hind quarter (deboned), as well as some tenderloins and a front shoulder. Does anyone have any idea how to cook any of these? Which should I do first? How long? To what temp? I have never done venison before and don't want to mess ths up, it looks like some good meat. Thanks for any asistance!
Comments
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Here is one that works for me.
Venison, Ham, Richard
INGREDIENTS:
1 1 1/2 Lbs Venison, Boneless Ham
Italian Salad Dressing
Garlic
Preparation
1 Marinated overnight in Italian Salad Dressing. Took out 1 hour before cooking and sprinkled garlic powder over the meat.
Cooking
1 BGE 350°F indirect, handful cherry wood chips. Cooked 1 hour 10 minutes for 150°F internal. Let rest for 10 minutes..
Recipe Type
Main Dish, Meat
Recipe Source
Source: BGE Forum, Richard, 04/30/07 -
The tenderloin also called the backstrais delicious.See the following for a good recipe The backstrap is cut into individual filets,
(See AlaskanC's Blueberry BBQ sauce and my follow up on 11/15/07. Blacken to med-rare and serve with a cranberry or dark cherry sauce and top with crumbled bleu cheese.) Janet
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