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Venison Roast

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Rotor
Rotor Posts: 53
edited November -1 in EggHead Forum
A friend is flying in from BC next week (1 Feb). He's promised to bring some venison with him - roast and a brisket if he can dig one out of the freezer. The meat should be from a mule deer (though might be a white tail). Any ideas on how it will cook? Should I assume good old cow temperatures for doneness? Any ideas on rubs? Thanks in advance![p]Dave

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