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1st time cooking Venison<<<Need Your help>>>

Pharmeggist
Pharmeggist Posts: 1,191
edited November -0001 in EggHead Forum
Hi fellow Egg-Heads,
I need your help. I am going to be cooking Venison on the Egg this Friday. I am going to cook 2 Vension Tenderloins uncut and 1 hind quarter cut into fourths off the bone. I need to know what temperature to cook the meat to. I know it is super lean so I don't want to dry it out. If you have some recipes, techniques, temps, marinades and/or rubs to share do tell. I thank you in advance for your help. The deer meat is on ice and I have been draining the water out of the cooler twice a day since Monday.
~Pharmeggist
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Comments

  • Boxerpapa
    Boxerpapa Posts: 989
    I had cook wild boar last week and was concerned how to cook it. I did a Google search and found this website...http://www.wildliferecipes.net/Game_recipes/Large_Game_Recipes/deer_recipes/index.asp

    My next adventure will be Elk...I hope.

    BTW...did you know Bison is the only animal that can not get cancer? (at least that is what I'm told)
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    Here is a recipe I have used on venison roasts several times:

    Mix together:
    1/2 cup chopped garlic
    1 cup olive oil
    2 cups loosely packed fresh rosemary
    1 cup creole mustard (Zatarains is the best)
    1/4 cup cracked black pepper
    1/4 cup salt

    Smear the mixture all over the roast and wrap in clear wrap. Place in refrigerator for 4 hours or longer. I would cook indirect on 350 dome.

    If Zatarains isn't available in your area, try a stone ground mustard.
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  • Bigger
    Bigger Posts: 15
    I did a roast not too long ago - wrapped it up from a venison haunch.


    here's what we did:

    studded with beef suet about 15 studs for a 4lb roast
    rubbed with garlic, rosemary, thyme, parsley
    sprinkled with ground pepper, sea salt, and 5-6 ground juniper berries.
    wrapped with bacon.

    cooked in a v-rack on a raised grill, drip pan. Held egg at around 400. cooked to 150 internal. Bacon and suet kept it moist, flavor was awesome.
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  • Rusty Rooster
    Rusty Rooster Posts: 1,239
    Do you have tenderloins or backstraps? Tenderloins I cook whole not past 125 degrees, they will get dry real easy. All I add is a little rub (S & P) and cook. Backstraps, I like to do like a filet. Slice about 2" thick, wrap in bacon add a little S& P and terryaki the cook to MR at the donest, again they will dry out real easy.
    Just as in beef, the hindquarter is a drastically different cook. Add bacon, cream of mushroom soup or something to add moisture, as already stated, unlike beef there is no fat in venison to help keep it moist.
    Hope this helps,
    Tom
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  • Pharmeggist
    Pharmeggist Posts: 1,191
    Thanks for the post....
    WHat is the internal temp of the roast when you take it up? Thanks for the marinade recipe!
    ~Pharmeggsit
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  • Pharmeggist
    Pharmeggist Posts: 1,191
    Thanks for the advice... I wrote the information down and I plan to egg-em like you said to B)
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