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8 Replies | Page 1 of 11 | Top of Page | Bottom of Page

Smoked Venison Roast

by , Posted to on 09/21/2007 8:57 PM | "Quote" | "Quick Reply" |

Joined: 08/22/2007
Location: ND
I took 2 small venison roasts from the hind quarter, probably only weighed about 1 1/2 to 2 lbs each. Soaked in clean water to get most of the blood out.

Brined overnight with the following: 1 qt of water per pound of meat, 1/4c of kosher salt, 1/2c of white sugar, 3 T of meat rub/spice mix.

Next morning pat dry. Cut a couple of slits in the meat and stuff with bacon. Slather with mustard, add meat rub. Smoke til meat is 165 degrees.

This was my first attempt and it turned out pretty good. I used an old brinkman electric smoker and it took me about 8 hours for the meat to reach 165.
Re: Smoked Venison Roast
by on 09/22/2007 06:21 AM | Reply #1 | "Quote" | "Quick Reply" |

Joined: 07/12/2003
Location: ND
Hey Mossy,looks like you might have some competion??LOL
Re: Smoked Venison Roast
by on 09/22/2007 07:47 AM | Reply #2 | "Quote" | "Quick Reply" |

Joined: 11/12/2003
Location: ND
It is not competition, it is called enjoyment. Smoking: the most fun you can have with your clothes on !!!

Mmmmm, it sounds delicious. I may have to try that.....
If Guns Cause Crime, All Of Mine Are Defective.

Re: Smoked Venison Roast
by on 10/27/2009 4:56 PM | Reply #3 | "Quote" | "Quick Reply" |

Joined: 10/23/2009
Location: SD
I have an easy one I just took the Roast and rubbed it down with Extra virgin Olive Oil.  Dusted with Pepper and Garlic Salt.  Took Strips of Bacon and completely wrapped the whole roast in bacon securing with tooth picks.   Then just smoke until internal temp is 165.
E. Lewis
Re: Smoked Venison Roast
by on 10/27/2009 8:37 PM | Reply #4 | "Quote" | "Quick Reply" |

Joined: 01/04/2002
Location: ND
Mossy, you have to keep your clothes on while smoking? 

You can't aim a duck to death.

Re: Smoked Venison Roast
by on 10/27/2009 10:05 PM | Reply #5 | "Quote" | "Quick Reply" |

Joined: 05/16/2006
Location: ND
What temp do you try to keep the smoker at?
Re: Smoked Venison Roast
by on 01/08/2010 7:57 PM | Reply #6 | "Quote" | "Quick Reply" |

Joined: 01/08/2010
Location: WI
That sounds great, thanks for the recipe!

Check out the one of kind social networking website designed for you to share your hunting and fishing stories:
Re: Smoked Venison Roast
by on 03/31/2010 03:02 AM | Reply #7 | "Quote" | "Quick Reply" |

Joined: 06/11/2009
Location: NE
Huy! Nice post. Keep on going.
Re: Smoked Venison Roast
by on 03/31/2010 09:47 AM | Reply #8 | "Quote" | "Quick Reply" |

Joined: 01/25/2007
Location: ND
Must be the time of year people pull out the smoker, I had some beef short ribs I threw in the smoker this moring.  Smoke for about 10 hours @ a temp of ~210 seasoned with "The Squeal Hog Rub" from Oklahoma Joes in Kansas City.  But rub I have found so far.
8 Replies | Page 1 of 11 | Top of Page | Bottom of Page
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Posted On: 09/21/2007 8:57 PM
8329 Views, 8 Comments

Tags: venison, smoked, roast, water, brined, soaked, quarter, probably, small, hind
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Region: Minnesota

Categories: General > Recipes
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