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Help with Venison roast (or something that looks like a roast...)

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Midnight Smoker
Midnight Smoker Posts: 273
edited November -1 in EggHead Forum
I've had a venison roast (hunk of deer) in the fridge for a few days marintating in some red wine (I've been busier than a one armed paperhanger with crabs.....and forgot about it......may even have been 5 days) How should I cook it. Thinking indirct at 350 until I hit 135......any tgoughts.....need to do it tonight. Thanks, Paul
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  • 1shot1kill
    1shot1kill Posts: 136
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    Midnight Smoker,
    I did one not too long ago in my dutch oven. I used red taters, carrots, celery, a lot of onion and I used beer for the stock. You could use your wine, and I think it would be good too. Just put enough in to cover the meat. I used what ever grill seasoning I had in front of me, just for some taste. I think it only took about 4 hours.
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  • 1shot1kill
    1shot1kill Posts: 136
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    Midnight Smoker,
    Oh yeah, the dutch was direct at @250 if I remember right, had a few since then. I just kept checking it untill it got tender and startend to rip apart real easy. It came out purty darn good if I do say so myself!!!!
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