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Smoked Backstrap?
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<blockquote data-quote="fishboy1" data-source="post: 1621579" data-attributes="member: 1827"><p>Just made this the other day.</p><p></p><p>Take a venison ham and debone, make sure you get the gland out from between the 3 large muscle groups. Remove the sirloin tip and save for steaks or jerky. (looks like football or softball )</p><p></p><p>poke holes in roast with knife and insert garlic slivers.</p><p>Lay 2 5" sprigs of fresh rosemary inside the roast. Add 6-10 sprigs of fresh thyme and several cranks of fresh ground black pepper. </p><p>Pour about 1/3 cup of Allegro hickory smoke marinade (or original) over roast and roll shut. </p><p>Set roast on bacon strips and wrap the bacon over the roast.</p><p>Use skewers to pin roast together.</p><p></p><p>Put on smoker with hickory, cherry, or oak. Add water to your smoker bowl, and put another grate over that with an empty foil pan to catch the drippings. </p><p>USE A MEAT THERMOMETER! Cook to internal temp of 135. (about 3-5 hrs depending on the size of the roast and temp of your smoker. Thats why the thermometer is so important)</p><p></p><p>You want the roast to be rare when you take it off and tent it with foil.</p><p></p><p>Gravy:</p><p>Take the dripping pan and transfer to small sauce pan. Add a little beef stock or water if necessary to bring to 2 cups liquid. Add some salt and black pepper to taste. Bring to simmer and add 1/2 cup red wine. Bring to boil and reduce by half. Wisk in 1 table spoon of butter and 3 chopped mushrooms 2 minutes before you take it off the stove. Pour over your sliced venison. Goes great with wild rice.</p></blockquote><p></p>
[QUOTE="fishboy1, post: 1621579, member: 1827"] Just made this the other day. Take a venison ham and debone, make sure you get the gland out from between the 3 large muscle groups. Remove the sirloin tip and save for steaks or jerky. (looks like football or softball ) poke holes in roast with knife and insert garlic slivers. Lay 2 5" sprigs of fresh rosemary inside the roast. Add 6-10 sprigs of fresh thyme and several cranks of fresh ground black pepper. Pour about 1/3 cup of Allegro hickory smoke marinade (or original) over roast and roll shut. Set roast on bacon strips and wrap the bacon over the roast. Use skewers to pin roast together. Put on smoker with hickory, cherry, or oak. Add water to your smoker bowl, and put another grate over that with an empty foil pan to catch the drippings. USE A MEAT THERMOMETER! Cook to internal temp of 135. (about 3-5 hrs depending on the size of the roast and temp of your smoker. Thats why the thermometer is so important) You want the roast to be rare when you take it off and tent it with foil. Gravy: Take the dripping pan and transfer to small sauce pan. Add a little beef stock or water if necessary to bring to 2 cups liquid. Add some salt and black pepper to taste. Bring to simmer and add 1/2 cup red wine. Bring to boil and reduce by half. Wisk in 1 table spoon of butter and 3 chopped mushrooms 2 minutes before you take it off the stove. Pour over your sliced venison. Goes great with wild rice. [/QUOTE]
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