Venison HELP!

Larry McSass

A friend of mine brought me over a variety of venison cuts to smoke for our poker game tomorrow night. There is a hind quarter (bone in) and a hind quarter (deboned), as well as some tenderloins and a front shoulder. Does anyone have any idea how to cook any of these? Which should I do first? How long? To what temp? I have never done venison before and don't want to mess ths up, it looks like some good meat. Thanks for any asistance!

Richard Fl

Here is one that works for me.

Venison, Ham, Richard


INGREDIENTS:
1 1 1/2 Lbs Venison, Boneless Ham
Italian Salad Dressing
Garlic




Preparation
1 Marinated overnight in Italian Salad Dressing. Took out 1 hour before cooking and sprinkled garlic powder over the meat.
Cooking
1 BGE 350°F indirect, handful cherry wood chips. Cooked 1 hour 10 minutes for 150°F internal. Let rest for 10 minutes..


Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard, 04/30/07

Marlin Darlin

The tenderloin also called the backstrais delicious.See the following for a good recipe The backstrap is cut into individual filets,
(See AlaskanC's Blueberry BBQ sauce and my follow up on 11/15/07. Blacken to med-rare and serve with a cranberry or dark cherry sauce and top with crumbled bleu cheese.) Janet