Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Venison Roast

Larry WardLarry Ward Posts: 7
edited 6:13PM in Lamb
• 1 (8 to 10-pound) venison roast
• 2 Cup peach brandy
• 1 package oil and vinegar dressing mix
• &#189 Cup dark brown sugar
• &#189 Cup syrup
• 1 (16-ounce) can crushed pineapple
• &#189 Cup Worcestershire sauce
• 1 Tbs garlic power and salt and pepper to taste

InstructionsUsing fillet knife,remove thin layer of membrane from roast.Place roast in a large plastic bag and add all ingredients.Place bag in large roasting pan and refrigerate for 24 hours,turning bag frequently to cover meat thoroughly.Remove from marinade and cook on EGG at 300 degrees for about 1-½ hours or when roast reaches 145 degrees.DON;T OVER COOK.Baste each side frequently with marinadeNotesNumber of Servings: Time to Prepare:
Sign In or Register to comment.