I challange you to find a better tasteing roast !!!

[Salmonsmoker]

I challange you to find a better tasteing roast!!!

If you try this, and find a better tasting, roast, please send me the recipe!! This one isnt dry, and people who "dont like vension" love it! I have had them tell me i am lieing when I say it vension!

Here is how to make it:

Take any roast, or even a leg quarter, and remove any visable tallow and that thin clear membrain, ect. exposing as much open flesh as possible.

Salt, pepper, and generously apply lots of garlic powder to all surfaces.

Now rub in lots of brown suger!! when your done, rub in more!

Get the heavy duty aluminum foil and fold seams a few times so you can have a larger piece of foil to hold the meat and juices.

You will need lots of foil as you will repeat this and wrap the meat several times to hold in the juices.

As it heats, Steam will break through the wrap unless wrapped several times. I wrapp at least 8 times.

I got ahead of myself***

place the meat on a couple of the wraps of foil. Now generously sprinkle all sides of the meat with Cajun Majic (or other seasoning for makeing Cajun blackened meat.) now pour over all about 5 ounces of Kikkomen Soy sauce. <--not La Choy ,you need GOOD soy sauce.

wrap the meat tightly, use at least 8 or 10 layers of foil.
remember you are attempting to seal in steam!!

Cook meat at 350 for about 4 hours.

This will be a treat by itself, but if you want even better,
take your favorite brand of BBQ sauce and pour the bottle in a pan. then add half a jar of grape jelly to it and heat and stir till well mixed.

dip a piece into this sauce and enjoy :) its GREAT!!!

Author Unknown

[steelie slammer]

;) ;) Salmon smoker, in response of your challenge for a better tasting roast, try this one and let me know what you think?

2-3 lbs venison roast quartered
7 potatoes quartered
15 baby carrots
1/2 lb mushrooms or 16 oz can
1 onion opptional
2 cans cream of mushroom
1 can cambells golden mushroom very important
1 package onion soup mix
aluminium foil
11 oz of water

line roasting pan with 7 sheets of foil about 2' long to make a "tent." Remove all fat and siver skin from roast. Put roast and veggies into roasting pan sprinkler with onion soup mix. Stir all other soups and water together pour over meat and veggies. Fold aliminium into a tent tightly bake 350 3to4 hrs. I like to let i cook for about 2 to 3 hrs then pull the roast apart and let cook in the juices for 30 to 45 mins. Or better yet and my favorite way is to cook it in pressure cooker 2hrs or so until fork tender. then pull roast apart and cook for an additional 30 mins. or so. mmmm mmmm good!

[Salmonsmoker]

Slammer,

Your recipe sounds great. I will give it a try.

The above recipe was posted in the old "Cook Book" from a few years ago with no name on it. When we moved the contents of the cook book to the recipe forums, there was no way to identify the original author - thus, the comment at the bottom Author Unknown.

Salmonsmoker.

[huntingfool43]

Salmonsmoker

We are going to try this recipe today. Will let you know how it turns out

[huntingfool43]

Well I fixed some venison roast this way and the poll is 5 liked it and 2 thought it was to sweet.The meat was moist with lots of juice around the roast when it was unwrapped. Maybe less brown sugar next time.

[Salmonsmoker]

HF43,

For sure, as with any recipe, it has to be adjusted to individual taste. Another way to accent the sweet flavor is to smoke it for a few hours prior to roasting. Shagbark Hickory gives an excellent falvor. That sweet, smoky flavor is wonderful.

Glad you gave it a try. Let us know how the next experiment works out.