Deer Roast

Mark

Someone gave me a large fresh deer roast. Does anyone have any cooking suggestions including cook times and temps or should I just pick out a favorite beef recipe.

Unknown

mARK,
I would try a google search for like venison +site:biggreenegg.com or venison +site:rbjb.com[p]Either one will grab results in the archived sections of each website respectively.[p]Venison is a not a good choice for smoking since there is very little fat to render... Way to lean... Dry's out when over cooked which doesn't take too much...[p]I wish that I could tell you times and temps but I just can't remember off hand. You should be able to find them from the google search though.[p]Good luck
Matt.

Marvin

mARK,
This is a recipe that was published by our late outdoor writer in our local newspaper - one that I have tried and give a "thumbs up". Floyd King stated that this was a very old recipe from some local Indian tribes in this region. Basically it amounts to burying the roast in pure maple syrup for 48 hours, and then roasting at 350-375 until it is medium rare: about 130-135 intenal. Slice and eat. We did it, and it was very good.

Unknown

mARK,scroll down and you'll find a few more thoughts on this.Good Cooking,Poppasam[p]

Tractor

Actually, that's what I cooked at Eggtoberfest 2000 and it turned out tasting better than prime rib to me.[p]I can't find recipe for the marinade I used. Sorry. The one I used was much simpler than this one, but here's one that's in the recipe section:[p]http://biggreenegg.com/recipes/newRecipes/lamb0044.htm[p]Remember not to overcook!