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Venison HELP!

Larry McSassLarry McSass Posts: 56
edited 5:01PM in EggHead Forum
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

  • Richard FlRichard Fl Posts: 8,203
    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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