Venison Roast Instructions & Recipies

Tavi_Pat

Hello All, 

This is my first post on the forum, I have been an EGG owner for three years and use the forum often to learn how to use the EGG for different foods.

I am not an experienced venison cook.  I am considering doing a 5lb roast on the EGG, but given how lean the meat is, wonder what approaches others have taken.  If I were taking it to the oven, I would lean to a braise or pot roast strategy.  Not sure on the EGG.

Appreciate the help.

Pat

yellowdogbbq

The last ones I did I over cooked a bit so watch the internal temperature. Can't go wrong with seasoning how you like then wrap in bacon and cook indirect. Good luck!

Tavi_Pat

You come from the same cooking school I do, "when in doubt wrap in bacon and make sure there's some cheese in their somewhere"  ;;)

Chetscapes

Take it off at 130 to 140 internal temp. Do not over cook! I put Montreal steak seasoning on my get the grill going and put it on. The key to venison is making sure you drain the blood out of the meat. I debone and refrigerate for 10 days before freezing. I drain the blood out every day. Takes the gamie taste out of the meat.

VC_Outlaw

@chetscapes what process do you use to remove the blood ? Put in Tupperware and pour our any puddled blood every couple of days ? I have been told hanging a deer for 4-7 day prior to butchering is important but it sounds like you extract the blood after butchering. Please share your technique

wpendlegg

My father in law hangs it outside for a few days to a week if it's cold enough. if it's too warm he quarters it, puts in a bucket, and stores it in the fridge.

VC_Outlaw

Ok so by hanging it for 4-7 days we are doing what you are saying