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I made the best deer roast I have ever had the pleasure of sinking my teeth into a few weekends ago.

I cut 3 roasts about 1 1/2 to 2 lbs each. wrapped them in bacon and covered them in Schaffer's Wild Game seasoning (although I think any brand would have worked the same). I put them in the cookshack at 250 deg for about 4 hours. When they reached 170 inside temp. I pulled them out and sliced them up.

Almost all of the game taste was GONE! That was some of the best deer I have ever eaten.
If I had known I could get this kind of results from a cookshack I would have bought one alot sooner.
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Water or Bison? Neither. I did have a beefalo steak once, at least the restaurant said it was beefalo, who knows. It was a decent ribeye I reckon. I am kinda partial to the dark side...of the smoked butt. I have a freezer and a half still yet full of deer roasts, jerky meat, hamburger, steaks, etc. The Gods of gunpowder have been good this season.
Inject that tenderloin with whatever you like with venison, drape with fatty cheap bacon, then smoke with a small amount of mesquite on 225 until meat temp is around 130 for medium rare, 150 sometimes is too done. I have also injected then rubbed and cooked on 200. I have also brined venison tenderloin with alot of italian dressing and other select spices and some homemade blackberry wine too. Lately I have thought of experimenting with treating it like pork loin and making lean bacon with it. You asked.

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