Smoked Venison Roast

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Posting on request....haven't tried it but not for lack of trying, the beasties elude me. According to the recipe I have, this is best water-smoked because it stays juicier and that it tastes really good sliced paper-thin and served cold. Let me know how it turns out!

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  • add   fresh ground pepper
  • add   1/2 cup olive oil
  • add   2 slices bacon
  • add   2 cloves garlic
  • add   1/2 lb bacon
  • add   1 cup dry red wine
  • add   salt and pepper
  • add   5-7 lbs venison roast or venison loin or venison sirloin or venison shoulder (reserve pan juices for gravy)
  • add   1 cup beef broth
  • add   3 tablespoons flour


  1. Trim any skin or fat from meat; cut slits at intervals in surface of roast and fill with garlic and push in some of the chopped bacon; brush meat generously with oil and sprinkle heavily with pepper.
  2. Pour 1/2 cup wine into water pan of smoker and fill with water; put in place over hot fire.
  3. Place meat on rack in smoker; cover with lid and smoke 5 hours, feeding with a few charcoal briquets at a time to maintain cooking temperature; baste with remaining oil evry hour, working quickly so as not to disperse heat in smoker.
  4. Test internal temperature, it should be at 130-135 degrees.
  5. Place meat in a large Dutch oven, add remaining 1/2 cup wine and simmer 45 minutes longer, or until internal temperature reaches 165-170 degrees.
  6. Serve hot with gravy or refrigerate and serve cold.
  7. Venison gravy: cut bacon in small pieces and saute to render fat; stir in flour, add pan juices and broth gradually, stirring until smooth and thickened; taste and add salt and pepper if needed.