Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Deer Roast

haywyrehaywyre Posts: 165
edited 11:49PM in EggHead Forum
I was given a Deer roast by a friend across the street. I am considering cooking it like anyother roast. Does anyone have any pointers? Setup would include Dtuch oven, or should I just do it indirect?


  • BlueSmokeBlueSmoke Posts: 1,678
    The biggest difference, until you get to the taste, is how lean venison is compared to beef. "Standard practise" is to stud it with little spears of firm beef fat, and/or cover it with bacon. Though it is often braised, I still remember from my boyhood how good a dry roast it makes.[p]HTH

  • Steve-BSteve-B Posts: 339
    haywyre,[p]I have done a couple this year. Make sure you remove the fat and silver skin from the roast. Thats what make it taste gamey. You will also notice a difference in the smell of the raw venison compared to beef. I would describe it as rich and buttery. My wife doesn't agree...she hates the smell of it uncooked. She likes it after it comes of the egg though.[p]Steve-B
Sign In or Register to comment.
Click here for Forum Use Guidelines.