Salmonsmoker
10-14-2000, 07:16 AM
By now, there is fresh venison in some freezers. Here's a recipe for turning a round roast into delictable table fare.
Mix the following (enough for up to 5 lbs of meat):
1 1/2 C Red wine
1/2 C Red wine vinegar
1/2 C Olive Oil
1 C finely chopped onion
1 tsp Oregano
1 colve of garlic, minced
Put a venison round roast in a heavy-duty plastic bag and pour above mixture over it - turning several times to coat the meat on all sides.
Put the bag in the refrigerator for 7 days - turning it at least once each day.
On cooking day:
Remove roast bag from refrigerator and let warm to room temperature.
Start soaking wood chips (Shag-bark Hickory is excellent for this recipe) about 2 hours prior to cooking time.
Preheat smoker to 200 degrees.
Add wood chips.
Pour marinade off the meat and put it in the drip pan, or in a separate water pan under the meat.
Add wood chips to smoker heat source.
When smoker is smoking profusely, put meat into smoker and let it slow cook to taste (an hour per pound works out about right for my taste.) Turn over after 2/3 of the cooking time.
Check drip pan ocassionally - may need to add more liquid.
Keep a fresh supply of pre-soaked wood chips on the heat.
My favorite way to serve this is with brown rice that has been cooked with smoked-venison stock instead of water.
This is some good eating.
ss
Mix the following (enough for up to 5 lbs of meat):
1 1/2 C Red wine
1/2 C Red wine vinegar
1/2 C Olive Oil
1 C finely chopped onion
1 tsp Oregano
1 colve of garlic, minced
Put a venison round roast in a heavy-duty plastic bag and pour above mixture over it - turning several times to coat the meat on all sides.
Put the bag in the refrigerator for 7 days - turning it at least once each day.
On cooking day:
Remove roast bag from refrigerator and let warm to room temperature.
Start soaking wood chips (Shag-bark Hickory is excellent for this recipe) about 2 hours prior to cooking time.
Preheat smoker to 200 degrees.
Add wood chips.
Pour marinade off the meat and put it in the drip pan, or in a separate water pan under the meat.
Add wood chips to smoker heat source.
When smoker is smoking profusely, put meat into smoker and let it slow cook to taste (an hour per pound works out about right for my taste.) Turn over after 2/3 of the cooking time.
Check drip pan ocassionally - may need to add more liquid.
Keep a fresh supply of pre-soaked wood chips on the heat.
My favorite way to serve this is with brown rice that has been cooked with smoked-venison stock instead of water.
This is some good eating.
ss