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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Venison Roast Instructions & Recipies

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

Comments