Smoked Venison Roast

Cat Whacker · 11-06-2008, 11:16 AM

I just completed building my very own smoker. I made a few trial runs to figure out my temperature settings and now I'm ready to get smoking. Has anyone smoked a Deer Roast? I know that I've ate it in the past but I was just curious if anyone has done it and found what methods work the best.

fast-pirogue · 11-19-2008, 03:33 PM

I think you'd have to be carefull not to dry it out, since deer meat is so lean. Might end up with something closer to jerky than roast.

DiggerDog · 11-19-2008, 10:06 PM

I have a gas smoker. I smoke a venison roast for 30 minutes per pound. Unfortunitly my smokers thermomiter isn't numeric. Once it reaches "ideal" I start timing the meat.

Cat Whacker · 11-20-2008, 03:07 PM

I tried a smaller roast probably about 4lbs and it turned out ok. I cut 3 slits in the top and shoved some garlic cloves and bacon in the holes. Then sprinkled on Misty's seasoning and then covered the whole thing with bacon. Smoked at 220 degrees for 4 1/2 hrs. It was not dried out but you have to like deer to enjoy it. It was a little gamey but if you like deer steak you wouldn't mind it. Actually it was the best cold sliced thin and used like lunch meat with creamy horseradish sauce.

SnipeHntr · 11-20-2008, 06:51 PM

I like to marinate deer roasts in a little beer, Worcestershire, a little pickle juice, fresh garlic, fresh oinions, and rosemary and then just roast them in the oven. Then I slice them up like Cat Wacker was talking aobut and it tastes just like roast beef on sandwhiches.

11-06-2008, 11:16 AM	#1 (permalink)
Cat Whacker Member Join Date: Mar 2008 Posts: 53 Thanks: 0 Thanked 1 Time in 1 Post	Smoked Venison Roast I just completed building my very own smoker. I made a few trial runs to figure out my temperature settings and now I'm ready to get smoking. Has anyone smoked a Deer Roast? I know that I've ate it in the past but I was just curious if anyone has done it and found what methods work the best.

11-19-2008, 10:06 PM	#3 (permalink)
DiggerDog Member Join Date: Feb 2008 Location: At home, in the field, in a blind, in a boat, at our cabin, on a plane, or in a hotel room Posts: 454 Thanks: 14 Thanked 15 Times in 12 Posts	I have a gas smoker. I smoke a venison roast for 30 minutes per pound. Unfortunitly my smokers thermomiter isn't numeric. Once it reaches "ideal" I start timing the meat. __________________ "When you have shot one bird flying you have shot all birds flying. They are all different and they fly in different ways but the sensation is the same and the last one is as good as the first." - Ernest Hemingway

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11-19-2008, 03:33 PM	#2 (permalink)
fast-pirogue Member Join Date: Sep 2006 Location: Omaha Posts: 260 Thanks: 2 Thanked 2 Times in 2 Posts	I think you'd have to be carefull not to dry it out, since deer meat is so lean. Might end up with something closer to jerky than roast.

11-20-2008, 03:07 PM	#4 (permalink)
Cat Whacker Member Join Date: Mar 2008 Posts: 53 Thanks: 0 Thanked 1 Time in 1 Post	I tried a smaller roast probably about 4lbs and it turned out ok. I cut 3 slits in the top and shoved some garlic cloves and bacon in the holes. Then sprinkled on Misty's seasoning and then covered the whole thing with bacon. Smoked at 220 degrees for 4 1/2 hrs. It was not dried out but you have to like deer to enjoy it. It was a little gamey but if you like deer steak you wouldn't mind it. Actually it was the best cold sliced thin and used like lunch meat with creamy horseradish sauce.

11-20-2008, 06:51 PM	#5 (permalink)
SnipeHntr Member Join Date: Feb 2007 Location: Western Nebraska Posts: 36 Thanks: 3 Thanked 3 Times in 1 Post	I like to marinate deer roasts in a little beer, Worcestershire, a little pickle juice, fresh garlic, fresh oinions, and rosemary and then just roast them in the oven. Then I slice them up like Cat Wacker was talking aobut and it tastes just like roast beef on sandwhiches.