Smoked Venison Roast

Recipe Ingredients

		Water Pan Seasonings
1 cup	237ml	White wine - dry
1		Onion - medium - whole
1		Bell pepper - halved and peeled
1		Garlic clove - large - whole
2 tablespoons	30ml	Parsley - dried
1 teaspoon	5ml	Dried mint - crushed
6		Peychaud's bitters or 3 drops angostura bitters
2 tablespoons	30ml	Worcestershire sauce Worcestershire sauce
1 tablespoon	15ml	Liquid smoke

Recipe Instructions

Prepare the smoker as you would for any other roast. Put the ingredients listed above in the water pan.

To cook venison, it is important to remove the fat and membrane from the meat.

I stick a knife in the meat, then push some peeled cloves of garlic into the slit.

You can push whole fresh cayenne peppers and green onions in the slit also. After stuffing the slits you have made, sprinkle salt over the surface and pat in. Do the same with red cayenne pepper.

I would smoke the venison on the bottom rack and put a pork roast on the top rack of the smoker. That way it won't be so dry.

From Justin Wilson's Gourmet and Gourmand Cookbook

Source:
Garry Howard

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