Best deer roast I ever ate!

Former Member

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.

1/21/059:47 PM

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Former Member

Looks like you done and figgered out my deep dark secret of venison smoking. Cheap fatty bacon. I have some more secrets. I will let you know when you stumble onto them.

1/22/0512:21 AM

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Former Member

Hippie - you sound like a Venison Jedi!

That sounds good... had any experience with Buffalo?

1/25/051:56 PM

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Former Member

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.

1/27/053:24 AM

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bornhungryMember

Hey Hippie,
I haven't tried a deer roast on my smokette yet, but I will be soon. I was wondering if you have ever had any sucess with Deer Tenderloin in the Cookshack???? If so , what is your technique?

1/29/053:59 PM

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Former Member

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.

2/1/053:07 AM

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Former Member

Todd,

I use bacon to wrap my wild pig roast and they turn out the same way - delicious. I believe you could wrap cow hoofs or fish heads with bacon and make'em taste good.