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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Smoked Venison Roast (Joe's favorite) Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Venison roast
Bacon or fatback

Marinade:
8 cups water
1/4 cup kosher salt
3 tablespoons sugar
1 tablespoon juniper berries, crushed (optional)
2 cloves crushed garlic
1 tablespoon black peppercorns, crushed
Directions:
Directions:
Combine ingredients for marinade. Put venison roast in a zip lock bag and add marinade. Marinade overnight. Remove roast from marinade, rinse and dry. Wrap roast with bacon or fatback using a string to keep it in place. Put in a smoker and smoke with hickory at 275-300 degrees until internal temperature reaches 145 degrees. This may take 2-3 hours. Remove bacon or fatback before serving.
Personal Notes:
Personal Notes:
Give bacon or fatback to the dog.

 

 

 

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