Smoking A Venison Neck Roast Recipes

SMOKED VENISON ROAST

Smoked Venison Roast image

Posting on request....haven't tried it but not for lack of trying, the beasties elude me. According to the recipe I have, this is best water-smoked because it stays juicier and that it tastes really good sliced paper-thin and served cold. Let me know how it turns out!

Provided by Hey Jude

Categories Deer

Time 6h20m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

5 -7 lbs venison sirloin or 5 -7 lbs venison shoulder (reserve pan juices for gravy)
2 cloves garlic, cut into slivers
1/2 lb bacon, chopped fine
1/2 cup olive oil
fresh ground pepper
1 cup dry red wine
2 slices bacon
3 tablespoons flour
1 cup beef broth
salt and pepper

Steps:

Trim any skin or fat from meat; cut slits at intervals in surface of roast and fill with garlic and push in some of the chopped bacon; brush meat generously with oil and sprinkle heavily with pepper.
Pour 1/2 cup wine into water pan of smoker and fill with water; put in place over hot fire.
Place meat on rack in smoker; cover with lid and smoke 5 hours, feeding with a few charcoal briquets at a time to maintain cooking temperature; baste with remaining oil evry hour, working quickly so as not to disperse heat in smoker.
Test internal temperature, it should be at 130-135 degrees.
Place meat in a large Dutch oven, add remaining 1/2 cup wine and simmer 45 minutes longer, or until internal temperature reaches 165-170 degrees.
Serve hot with gravy or refrigerate and serve cold.
Venison gravy: cut bacon in small pieces and saute to render fat; stir in flour, add pan juices and broth gradually, stirring until smooth and thickened; taste and add salt and pepper if needed.

Nutrition Facts : Calories 628.7, Fat 36.5, SaturatedFat 8.8, Cholesterol 74.3, Sodium 356.8, Carbohydrate 4, Fiber 0.1, Sugar 0.2, Protein 65.6

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