venison roast

My nephew gave me a small boned venison neck roast a couple of weeks ago. I too am curious about how to smoke it.

Any experienced venison smokers out there who can suggest a method?

SmokinMAINEiac

Don't know but I've got a venison roast in the freezer. Someone fill us in?

Be careful with venison. It is very lean. Sometimes it could be difficult to smoke. One might want to grill rather then smoke

I've had success smoking a venison roast. I like to cut slits in the meat and insert whole garlic cloves, season like you would a beef roast, drizzle some olive oil, then drape a couple slices of bacon for some extra fat, not to the extent of totally blocking the top of the roast from smoke, though. Smoke it for an hour or so, then raise the temp to 350 and cook until desired level of doneness. I've found that if you cook beyond medium it can get tough to chew, and then you'd have to add liquid and go the other end of the spectrum towards pot roast style to recover. Depending on many factors you may find that marinading the meat in something acidic before cooking will enhance the flavor and reduce a gamey taste, although some don't have this taste at all.

Yep age,size/weight,etc often moves us towards potroast as fine dining.

quote:

Originally posted by Tom:
Yep age,size/weight,etc often moves us towards potroast as fine dining.

Are you talking about the eater or the food item?

SmokinMAINEiac

i inject w/ apple juice then coat w/ italian dressing. rub w/ fast eddies bbq rub.cook to 165deg. pull out and let it rest 20 min. slice and enjoy.

quote:

Originally posted by j. foley:
i inject w/ apple juice then coat w/ italian dressing. rub w/ fast eddies bbq rub.cook to 165deg. pull out and let it rest 20 min. slice and enjoy.

I wonder if I could inject my boneless neck roast, rub it, and smoke to 195* and pull it?

SmokinMAINEiac

I'm not sure that venison has enough fat and collagen to get to a "pulling" stage. Like was said earlier, overcooking venison makes it tough and chewy. You put a piece the size of a marble in your mouth and after five minutes of chewing, it is the size of a tennis ball.

quote:

Originally posted by bigtex52:
I'm not sure that venison has enough fat and collagen to get to a "pulling" stage. Like was said earlier, overcooking venison makes it tough and chewy. You put a piece the size of a marble in your mouth and after five minutes of chewing, it is the size of a tennis ball.

I'm talking about a well marbled boneless venison neck roast rather than a lean hind-quarter roast. Still too lean, you think? I don't want to ruin the gift my nephew gave me.

SmokinMAINEiac

quote:

You put a piece the size of a marble in your mouth and after five minutes of chewing, it is the size of a tennis ball.

Like the others said ,there is a big difference in marbled in venison and a beef chuck.

Try it and see and let us know.

We all like to try new things,but not all things lend themselves to smoking,or lo/slo cooking.

The other option could be as the weather is cooling to cut into 1/2 inch pieces and make venison chili.

Tom is right on!!!!

I make Venison Chile and Elk Chile all the tine in cooler weather. Great taste.

quote:

Originally posted by Tom:
Like the others said ,there is a big difference in marbled in venison and a beef chuck.

Try it and see and let us know.

We all like to try new things,but not all things lend themselves to smoking,or lo/slo cooking.

The other option could be as the weather is cooling to cut into 1/2 inch pieces and make venison chili.

Ahhh, next time I'll go the venison chili route. The neck roast was inedible. Live and learn.

Sis gave me a neck roast recently and after a bit of research I settled on a ragout. After a low simmer for about 3 hours the meat was nice and tender, quite tasty over freshly made pasta. Sis really enjoyed it, so I'm trying to get her to give up a venison sirloin roast for pastrami.