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This recipe was sent to me by Mike in TX
1 venison backbone with tenderloins and backstraps
Grilled Venison Roast
5 lb. venison roast
1/4 lb. salt pork, sliced into thin strips
3-4 garlic cloves, (slivered)
1/2 c. honey
1/2 c. soy sauce
1 c. orange juice
2/3 c. ketchup
1 c. wine vinegar
1 tsp. dry mustard
1 tsp. paprika
Salt and pepper to taste
Cut slits in roast and insert strips of salt pork and slivered garlic cloves. Balance roast evenly on rotisserie spit. Brush generously with basting sauce. Cook over low to medium flame for 3 to 4 hours. The best way to tell when done is with a meat thermometer inserted in the thickest part of the meat and 145 degrees is rare and 175 is well done.
This recipe was submitted by Jim Moore
Roast Venison in Steam Jacket
A popular method of roasting venison in the bush - that gives mouthwatering tenderness to the meat every time - is slow baking in a jacket of flour and liquid, over a bed of coals. Here, the meat is slit in two or three places and fat pork or strips of bacon tucked in. Then, a good, thick paste is made of flour, a bit of vinegar and water - or cider, beer, whiskey, or crushed with berries. I like to add the berries anyhow - for their flavor. Cover the meat with the paste and stir the fire down to a bed of glowing coals, banked up on the sides to keep the fire protected. Some folks even make a thick mud shelter to help hold the heat. (City folks, of course, have their barbecues.) Roast for two or three hours, 'cording to size, turning and adding more coals if needed. When done, the jacket will be charred and flake off easily, the meat moist and delicious. This is a good way to cook other large game too, that is not as tender as young venison, like moose meat, buffalo, or bear. Leave out the fat stripping with bear meat, as it is naturally fat. Just cut off the heavy fat (that is very strong and gamey) and rub over with fresh fat before coating.
This recipe was sent to me by Billsd
Stephen's Venison Burgers
2 lb Ground Venison
1/4 cup Moore's Marinade
1/2 pkg. Saltine Crackers
1 ts Pepper
1 ts Garlic Salt
3 Jalapeno Peppers Chopped
Place Saltine Crackers in zip lock bag and crush using palm of hand. Mix all ingredients in large bowl. Patty venison into 3/4" thick patties. Place patties on hot grill. Cook for 4 to 5 minutes; turn and cook to desired doneness. Serve on rolls with your choose of condiments.
Tip: Try a little Tabasco New Orleans Style Steak Sauce on your burgers.
This recipe was sent to me by Bill aka LNGBRD
Spicy Smoked Venison for Garlic lovers
1 whole tenderloin or venison hind
two cloves of fresh garlic
Course ground black pepper
Hot 'n spicy Creole seasoning (I use Konriko brand)
Rinse the tenderloin lay it out on a cutting board and make cuts across the grain approximately 1/2 inch thickness that go approximately three-fourths of the way through the roast be very careful not to slice all the way through. If preparing a hind make 1/2" incisions approximately every two inches that go about 1/2 thickness deep (For less of a garlic taste you may rub the meat with crushed garlic prior to adding the dry seasoning). Very thinly slice your garlic cloves and then slip a slice or two between each of the slices of meat. Coat the entire roast liberally with Creole Seasoning and then sprinkle with course ground black pepper. I use a charcoal fire with Mesquite smoke chips to season. Hickory chips will work if you prefer. Place on smoker at approximately center rack, away from the direct fire with the slits facing up. I place a stainless pan of water close to the fire between the fire and below the level of the meat to maintain a moist heat. Maintain the smoker temperature at approximately 350° Fahrenheit and follow your smoker manufacturer's recommendation of time for desired doneness for the particular sized cut of meat you are smoking. Using a tenderloin I usually smoke it 45 minutes then flip and smoke another 15 to 30 minutes depending upon its size. I check the meat and aim for medium doneness adjusting my cooking time as necessary. If this recipe is used with larger cuts of meat such as a hindquarter expect much extended cooking time ... several hours of time.
WARNING: guard your fingers ... a "feeding frenzy" is about to begin.
This recipe sent in by Mike McMillan
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