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Venison Roast, Bacon Wrapped and Smoke Grilled on the Kettle

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  • Venison Roast, Bacon Wrapped and Smoke Grilled on the Kettle

    Got home yesterday and got the kettle set up for indirect with hickory chunks.

    While the coals were getting right, I unwrapped these from the day before


    And wrapped them up with bacon


    Hit the grates


    Used that sorta minion method, lit half the coals and let the rest catch slowly, half damper kept the kettle humming right at 255.

    Flipped at one hour, then gave a probe check every 15 minutes


    Pulled them at 135 and 137 and gave them a 15 minute rest before digging in




    And the money shot!


    Very good, very moist, but if I did something different, I'd cut back on the rosemary. Almost overpowered the meat...

    Thanks everyone for all of the suggestions on what to do with the rest of the meat.
    Lang 84 Deluxe (sold it, broke my heart)
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  • #2
    Not a big venison fan, but this is what I'm talking about.... Killer job



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    • #3
      I don't like rosemary either, it tastes like a spruce tree. next time remove all fat, bone and silver skin that will make a big difference. Bacon wrap saved it. Nice job.
      Col. Big Guy

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      • #4
        Originally posted by Big Guy View Post
        I don't like rosemary either, it tastes like a spruce tree. next time remove all fat, bone and silver skin that will make a big difference. Bacon wrap saved it. Nice job.
        I'm with BG on this. All of our elk and deer get boned out. From the kill to the table, the cleaner the meat is (trimmed) the better taste. A lot of times, less is more when seasoning venison. Yours still looks good enough that I'd take a couple of slices.
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        • #5
          Originally posted by Big Guy View Post
          Bacon wrap saved it
          Saved it?
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          • #6
            Originally posted by Bassman View Post
            I'm with BG on this. All of our elk and deer get boned out. From the kill to the table, the cleaner the meat is (trimmed) the better taste. A lot of times, less is more when seasoning venison. Yours still looks good enough that I'd take a couple of slices.
            Yanno, I don't know why I left the bones in since I separated all the other chunks. I think I just liked how it looked like a big ol' turkey leg...
            Lang 84 Deluxe (sold it, broke my heart)
            Weber Performer
            Weber 22.5" OTG
            Weber Q Tabletop Gasser
            Bunch of Sausage Makin' Kit
            Big Azz BBQ Concession Trailer
            BBQ Food Truck

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            • #7
              Originally posted by Seboke View Post
              Yanno, I don't know why I left the bones in since I separated all the other chunks. I think I just liked how it looked like a big ol' turkey leg...
              The presentation is really nice
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              • #8
                Originally posted by Fishawn View Post
                Saved it?
                Fishawn, the "wild taste" in venison comes from the fat/silverskin, so the more time spent trimming all that from the roast the better off you are tastewise. It results in a very dry chunk of meat when cooked fast like on a grill, unless the deer fat that is removed gets replaced with some other type. Bacon served that purpose here, as well as adding its own flavor to the dish.

                That's why venison sausage always includes pork fat and sometimes beef fat. For a roast or steaks on the grill, without adding bacon flavor, you could substitute rubbing with cooking oil or butter.

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                • #9
                  I was gonna warn ya on the rosemary... but I figgered you REALLY REALLY liked it or something ;{) One of those stalks stripped and chopped would have been enough for both hunks for me. Especially fresh...it's potent.

                  Meat looks great...fine job with the cooker!
                  In God I trust- All others pay cash...
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                  • #10
                    Hey You! the presentation is fantastic, they look scrumptious! great thread with lots of info for those of us who will never kill and dress a deer! well done!



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                    • #11
                      Beautiful job!

                      Cant wait to get me some roasts soon (early season for antlerless is Sept 15-19 here in MI, and I'm planning on getting some of those "hoofed field rats")!
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                      • #12
                        SCOTT
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                        • #13
                          Looks real good to me!
                          Mark
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                          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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