Have 4 venison roasts being thawed, ready for some BS tomorrow.
(http://i123.photobucket.com/albums/o290/stlthy1/bambi.jpg)
nepas
Quote from: NePaSmoKer on September 16, 2008, 03:50:05 PM
Have 4 venison roasts being thawed, ready for some BS tomorrow.
(http://i123.photobucket.com/albums/o290/stlthy1/bambi.jpg)
nepas
Lucky...I shot one deer last Thanksgiving and I was out of Venison by Christmas. >:( What recipe do you use on your roasts?
Go Nepas !.............That magical season will soon be upon us...High Speed Beef ! ;D I stocked up on OBS supplies at
Wheeling Cabela's a couple weeks ago. My kids promised to show me how to post pictures this year. :o...We'll see !
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Lucky...I shot one deer last Thanksgiving and I was out of Venison by Christmas. >:( What recipe do you use on your roasts?
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I use a dry rub.
Hungarian paprika
salt
pepper/ or white pepper
onion powder
garlic powder
ancho powder
cardomom (opt, takes the game taste from it)
turbinado sugar (sugar in the raw kind)
All dry items are just eyed :o :D :D
The 2 larger cuts are just the dry rub. The smaller cut has the rub and PYM. (closest cut)
(http://i123.photobucket.com/albums/o290/stlthy1/bambi5.jpg)
I have a freezer full of venison and bison. I wont be able to hunt this year cuz of my back >:(
nepas
Here are 2 of the roasts all done. Did 5 pucks of hickory @ 225* then ramped to 275* until the IT of the venison hit 165*. Then foiled for 3 hrs. Tender moist ;D
(http://i123.photobucket.com/albums/o290/stlthy1/bambi8.jpg)
nepas
Most excellent Nepas!
C