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Deer Roast

haywyre
haywyre Posts: 165
edited November -0001 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?
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Comments

  • BlueSmoke
    BlueSmoke Posts: 1,678
    haywyre,
    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
    Ken
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  • Steve-B
    Steve-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
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