Smoked venison roast
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | White wine, dry |
| 1 | medium | Onion, whole |
| 1 | Bell pepper, green | |
| 1 | large | Garlic clove |
| 2 | tablespoons | Parsley, dry |
| 1 | teaspoon | Mint, dry, crushed |
| 6 | Drops Peychaud's bitters | |
| *OR: | ||
| 3 | Drops Angostura bitters | |
| 2 | tablespoons | Worcestershire sauce |
| 1 | tablespoon | Liquid smoke |
Directions
WATER PAN SEASONINGS
Halve and peel green pepper.
Prepare the smoker as you would for any other roast. Put the ingredients listed above in the water pan.
To cook venison, it is important to remove the fat and membrane from the meat. I stick a knife in the meat, then push some peeled cloves of garlic into the slit. You can push whole fresh cayenne peppers and green onions in the slit also.
After stuffing the slits you have made, sprinkle salt over the surface and pat in. Do the same with red cayenne pepper.
I would smoke the venison on the bottom rack and put a pork roast on the top rack of the smoker. That way it won't be so dry.
Source: Justin Wilson's Gourmet and Gourmand Cookbook