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Off Topic TN Forums
Cooking Forum
Smoked venison roast!
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<blockquote data-quote="fishboy1" data-source="post: 2127965" data-attributes="member: 1827"><p>Wow. That was gooooood!</p><p></p><p>Processed out the doe I killed Friday.</p><p></p><p>Took the "football" section of the ham out for the freezer, trimmed and cleaned up the "flat" 2 sections and marinated them in Moores marinade + olive oil for about 2 hours.</p><p></p><p>Put on the smoker with some cherry wood chunks at 1pm. Let it roll until 6:30pm internal temp was about 156'.</p><p></p><p>Let it rest for 15 minutes and sliced thin like roast beef. Perfect medium/medium rare. </p><p>Served with spring mix salad and some left over wine.</p><p></p><p>Boy it was gooood! Still moist and tender enough when sliced thin across the grain.</p></blockquote><p></p>
[QUOTE="fishboy1, post: 2127965, member: 1827"] Wow. That was gooooood! Processed out the doe I killed Friday. Took the "football" section of the ham out for the freezer, trimmed and cleaned up the "flat" 2 sections and marinated them in Moores marinade + olive oil for about 2 hours. Put on the smoker with some cherry wood chunks at 1pm. Let it roll until 6:30pm internal temp was about 156'. Let it rest for 15 minutes and sliced thin like roast beef. Perfect medium/medium rare. Served with spring mix salad and some left over wine. Boy it was gooood! Still moist and tender enough when sliced thin across the grain. [/QUOTE]
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Smoked venison roast!
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