Mother\'s Day Venison

Frank from Houma · May 2011

Asked my traveling companion to pull something out of the freezer mid week. After defrosting, marinated in a Hoisin Garlic marinade for two days, then rubbed heavily with Richard's Kona Coffee rub and sprinkled with Richard's Holy Smokin Chipolte for a little kick.

Seared 1-1/2 minutes/side.

Put platesetter in, roasted until 120, and rested in foil for 10 minutes

Some creamed spinach and sweet potato casserole on the side

Alfresco, En Plein air, and we ate outside as well

Beli · May 2011

Frank, no hawaiian punch??

Frank from Houma · May 2011

No mas Hawaii - had blueberry martinis before dinner :laugh:

jgroes · May 2011

I'll have to try venison this way on the Egg. I've not had good luck with venison on the grill, then again I've only had the Egg a few weeks now.

Any problems with the thermapen staying in the cut that long while on the grill?

Cheers,
JG

Frank from Houma · May 2011

I only put it in for the roasting stage at gasket level - worked fine. Of course it timed out a couple times before it was finished.

KEY FOR VENISON - Don't overcook - pulled at 120 and rested under foil for 10 minutes.

On the mini with some steaks

Hoss · May 2011

:laugh: Very NICE!

Mother\'s Day Venison

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