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Ok I was inspired by D_Reks venison neck roast thread last year and vowed to experiment.. Processing first deer of the year today and am going to cut a 3-4 lb roast from the hind quarter.. Normally I cut hind quarters into steaks and cook to med rare.. Have had many venison roasts done typical crock pot style to high temps and they were good but gonna try on the Akorn.. Gonna run some simple thoughts by everyone and be sure and chime in with thoughts.. Most of you are not extremely familiar with venison but there is alot of ingenuity on this board.. * Inject with beef broth and maybe some butter *Simple Rub down equal parts by weight Kosher and Black Pepper *Venison is very lean and subject to drying out at high temps thus alot of times its braised or sets in liquid.. I do not want it sitting in liquid.. Flip rib rack over, fill foil pan with liquid (broth or beer) place rib rack upside down in foil pan with roast on top.. * Foil, man I hate foil.. hate it.. But may make an exception here, foil at 160 or so with some form of liquid.. * When to pull.. There are numerous recipes in hunting mags about smoking venison roasts, but none give any indication of a temp range of fork tender.. Probably start checking at about 180 for probe tender and see if it will shred.. If it can be done in a oven slow cooker in can be done on a kamado.. All in all gonna be experimental and will have something to save the day sitting on the Akorn as well.. Most all venison I cook is med rare so this has me nervous.. The ditch goats may take a beating this fall if I figure this out and love it or if I get pissed and vow to figure it out..