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I did a search for venison but I can't find anything. Anyone have a good recipe?
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
I have a couple of cuts. One is steaks and the other is a roast. I was thinking of a rub and slow cook like a pork loin on the roast. What is the safe core temp?
Should I butterfly cut it, add a rub and tie back together?
i slammed together a simple sauce that really made it. had some cab sauvignon (or shiraz, etc. would work), maybe a cup. added a healthy scoop of red currant jelly, and some sage from the garden. plus a bit of ginger. let it come to a boil to thicken slightly. HO LEE smokes unbelievable. and it lets the venison shine through."
I always had venison when I was a kid but I don't hunt and couldn't get any venison. Someone brought in a couple packs for me and I need to figure out what is the right thing to do. Don't want it too gamie but just enough to know it's venison.
Thanks so much.
I have more venison coming. Could I get anything you have?