A friend of mine recently bagged a buck. Tested negative for CWD. The plan
is to smoke a venison shoulder for Thanksgiving. Approximate weight is
20LBS. I'll smoke it in the Kamado and put the turkey on the Weber Kettle.
It's been a long time since I've done any venison but I remember that the
meat can be very lean. Any idea's on how to keep it moist while retaining
the natural flavor?
DT on a mountain in Colorado.

Dave wrote:
> A friend of mine recently bagged a buck. Tested negative for CWD. The plan
> is to smoke a venison shoulder for Thanksgiving. Approximate weight is
> 20LBS. I'll smoke it in the Kamado and put the turkey on the Weber Kettle.
> It's been a long time since I've done any venison but I remember that the
> meat can be very lean. Any idea's on how to keep it moist while retaining
> the natural flavor?
> DT on a mountain in Colorado.

Slow-cooking venison will always result in shoe leather. I've found that
marinating a venison roast, coating it as thickly as possible with
kosher salt, then roasting it at about 350 degrees until medium-rare is
the best way to keep it moist (other than potting it). When done, you
simply crack away the salt shell and slice. The coating seals in the
juices, but doesn't impart any extra saltiness to the meat. This method
will work with most any type roast.

HTH

--
Stan

Stan (the Man) wrote:
> Dave wrote:
>
>> A friend of mine recently bagged a buck. Tested negative for CWD. The
>> plan
>> is to smoke a venison shoulder for Thanksgiving. Approximate weight is
>> 20LBS. I'll smoke it in the Kamado and put the turkey on the Weber
>> Kettle.
>> It's been a long time since I've done any venison but I remember that the
>> meat can be very lean. Any idea's on how to keep it moist while retaining
>> the natural flavor?
>> DT on a mountain in Colorado.
>
>
> Slow-cooking venison will always result in shoe leather. I've found that
> marinating a venison roast, coating it as thickly as possible with
> kosher salt, then roasting it at about 350 degrees until medium-rare is
> the best way to keep it moist (other than potting it). When done, you
> simply crack away the salt shell and slice. The coating seals in the
> juices, but doesn't impart any extra saltiness to the meat. This method
> will work with most any type roast.
>
> HTH
>
> --
> Stan
>
>
yup, either that way or a slow braise until tender but it'll
definately be well done with a braise method.

Venison is leaner than most any meat/foul that you're gonna get in the
stupidmarket. It's either hot and quick or slow and moist cooking.
You MAY be able to que it if you lard it but I've never done that so
I'm guessing.

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

"Steve Calvin" > wrote in message
...
> Stan (the Man) wrote:
>> Dave wrote:
>>
>>> A friend of mine recently bagged a buck. Tested negative for CWD. The
>>> plan
>>> is to smoke a venison shoulder for Thanksgiving. Approximate weight is
>>> 20LBS. I'll smoke it in the Kamado and put the turkey on the Weber
>>> Kettle.
>>> It's been a long time since I've done any venison but I remember that
>>> the
>>> meat can be very lean. Any idea's on how to keep it moist while
>>> retaining
>>> the natural flavor?
>>> DT on a mountain in Colorado.
>>
>>
>> Slow-cooking venison will always result in shoe leather. I've found that
>> marinating a venison roast, coating it as thickly as possible with kosher
>> salt, then roasting it at about 350 degrees until medium-rare is the best
>> way to keep it moist (other than potting it). When done, you simply crack
>> away the salt shell and slice. The coating seals in the juices, but
>> doesn't impart any extra saltiness to the meat. This method will work
>> with most any type roast.
>>
>> HTH
>>
>> --
>> Stan
>>
>>
> yup, either that way or a slow braise until tender but it'll definately be
> well done with a braise method.
>
> Venison is leaner than most any meat/foul that you're gonna get in the
> stupidmarket. It's either hot and quick or slow and moist cooking.
> You MAY be able to que it if you lard it but I've never done that so I'm
> guessing.
>

Lard it like a sauerbraten, but still cook it around 350.

Jack

"Jack Schidt®" > wrote in message
. com...
>
> "Steve Calvin" > wrote in message
> ...
> > Stan (the Man) wrote:
> >> Dave wrote:
> >>
> >>> A friend of mine recently bagged a buck. Tested negative for CWD. The
> >>> plan
> >>> is to smoke a venison shoulder for Thanksgiving. Approximate weight is
> >>> 20LBS. I'll smoke it in the Kamado and put the turkey on the Weber
> >>> Kettle.
> >>> It's been a long time since I've done any venison but I remember that
> >>> the
> >>> meat can be very lean. Any idea's on how to keep it moist while
> >>> retaining
> >>> the natural flavor?
> >>> DT on a mountain in Colorado.
> >>
> >>
> >> Slow-cooking venison will always result in shoe leather. I've found
that
> >> marinating a venison roast, coating it as thickly as possible with
kosher
> >> salt, then roasting it at about 350 degrees until medium-rare is the
best
> >> way to keep it moist (other than potting it). When done, you simply
crack
> >> away the salt shell and slice. The coating seals in the juices, but
> >> doesn't impart any extra saltiness to the meat. This method will work
> >> with most any type roast.
> >>
> >> HTH
> >>
> >> --
> >> Stan
> >>
> >>
> > yup, either that way or a slow braise until tender but it'll definately
be
> > well done with a braise method.
> >
> > Venison is leaner than most any meat/foul that you're gonna get in the
> > stupidmarket. It's either hot and quick or slow and moist cooking.
> > You MAY be able to que it if you lard it but I've never done that so I'm
> > guessing.
> >
>
> Lard it like a sauerbraten, but still cook it around 350.
>
> Jack
>
>
Ok, I found a reference to 'larding' in my German Cookbook. To paraphrase, "
Use larding needles with lard, salt pork or bacon strips. Or strips of fat
can be tied around the meat instead of being laced through it; the results
are almost as good." Even had a little diagram on how to use the needle.
Guess it is off to Boulder to find some larding needles and salt pork.
Thanks
DT

> Venison is leaner than most any meat/foul that you're gonna get in the
> stupidmarket.

I read somewhere that there is no "fat" in venison, it's all tallow. And
tallow is nasty when cold.

-John O

> Venison is leaner than most any meat/foul that you're gonna get in the
> stupidmarket. It's either hot and quick or slow and moist cooking.

Hit Send then thought of something...I had deep fried venison last year, and
that was really good.

-John O

John O wrote:

>>Venison is leaner than most any meat/foul that you're gonna get in the
>>stupidmarket.
>
>
> I read somewhere that there is no "fat" in venison, it's all tallow. And
> tallow is nasty when cold.
>
> -John O
>
>
I don't know about no fat but if there is any, there certainly isn't
much. All (and I do mean ALL) fat, tallow, silver skin, etc has to be
removed it you want it to be edible.

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

John O wrote:

>>Venison is leaner than most any meat/foul that you're gonna get in the
>>stupidmarket. It's either hot and quick or slow and moist cooking.
>
>
> Hit Send then thought of something...I had deep fried venison last year, and
> that was really good.
>
> -John O
>
>

I've been eating venison for about 45 years or so and that's a new one
to me. Kind of like a fondu kind of thing to med-rare?

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

My favorite way to eat venison is to soak it in Italian dressing for several
hours. With the dressing still on it dredge it in flour and fry. Good
stuff.

mel wrote:

> My favorite way to eat venison is to soak it in Italian dressing for se=
veral
> hours. With the dressing still on it dredge it in flour and fry. Good
> stuff.
>=20
>=20

Whatever floats your boat I s'pose. Me, just fried to med-rare in a=20
little butter, saut=E9ed onions, mashed potatoes and some corn and I'm=20
in heaven.

--=20
Steve

Who was the first person to say, "See that chicken there... I'm gonna=20
eat the next thing that comes outta it's ass?"

Dave wrote:

> A friend of mine recently bagged a buck. Tested negative for CWD. The plan
> is to smoke a venison shoulder for Thanksgiving. Approximate weight is
> 20LBS. I'll smoke it in the Kamado and put the turkey on the Weber Kettle.
> It's been a long time since I've done any venison but I remember that the
> meat can be very lean. Any idea's on how to keep it moist while retaining
> the natural flavor?
> DT on a mountain in Colorado.
>
>

From the BBQ FAQ, there's not much on venison but one guy swears that
dry rub is a must or meat got dry and chewy. He cooked at 200F, 1 to 1.5
hour per pound.

2nd guy said, 300F, and he also used a dry rub.

No real consensus there, sounds like our guys here do agree on higher
temp. I'd go with AFB guys!

--
From: Piedmont, In northern South Carolina! Nestled between the Blue
Ridge Mountains and the Atlantic Ocean! Home to the Catawba Indian Nation!

BBQ USA - A free community group at MSN.com,
http://groups.msn.com/BBQUSA/_whatsnew.msnw
You'll find many links here that all relate to BBQ in one way or another.
Feel free to become a member and post pictures, share a recipe or just
browse the links!

On Sun, 21 Nov 2004 17:01:04 -0500, Steve Calvin
> wrote:

>mel wrote:
>
>> My favorite way to eat venison is to soak it in Italian dressing for several
>> hours. With the dressing still on it dredge it in flour and fry. Good
>> stuff.
>>
>>
>
>Whatever floats your boat I s'pose. Me, just fried to med-rare in a
>little butter, sautéed onions, mashed potatoes and some corn and I'm
>in heaven.

Marinate for an hour in dandelion wine. Then use the left over wine as
a baste while you grill it.

Bob McConnell
N2SPP

Steve Calvin > wrote:
> []Me, just fried to med-rare in a little butter, sauteed onions, mashed
> potatoes and some corn and I'm in heaven.
>
I'm with you on that,although I like it a little more rare than that.

--
Nick, Cogito, ergo armatum sum


Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

> I've been eating venison for about 45 years or so and that's a new one to
> me. Kind of like a fondu kind of thing to med-rare?
>

Ya know, it was handed to me and I ate it and liked it. It was dark and cold
out, and we were at a Scout camp. I know it was done in a 'turkey' deep
fryer, but other than that I'm not sure. Sorry...

-John O

> I've been eating venison for about 45 years or so and that's a new one to
> me. Kind of like a fondu kind of thing to med-rare?
>

Ya know, it was handed to me and I ate it and liked it. It was dark and cold
out, and we were at a Scout camp. I know it was done in a 'turkey' deep
fryer, but other than that I'm not sure. Sorry...

-John O

"Dave" > wrote in message
k.net...
>
> "Jack Schidt®" > wrote in message
> . com...
>>
>> "Steve Calvin" > wrote in message
>> ...
>> > Stan (the Man) wrote:
>> >> Dave wrote:
>> >>
>> >>> A friend of mine recently bagged a buck. Tested negative for CWD. The
>> >>> plan
>> >>> is to smoke a venison shoulder for Thanksgiving. Approximate weight
>> >>> is
>> >>> 20LBS. I'll smoke it in the Kamado and put the turkey on the Weber
>> >>> Kettle.
>> >>> It's been a long time since I've done any venison but I remember that
>> >>> the
>> >>> meat can be very lean. Any idea's on how to keep it moist while
>> >>> retaining
>> >>> the natural flavor?
>> >>> DT on a mountain in Colorado.
>> >>
>> >>
>> >> Slow-cooking venison will always result in shoe leather. I've found
> that
>> >> marinating a venison roast, coating it as thickly as possible with
> kosher
>> >> salt, then roasting it at about 350 degrees until medium-rare is the
> best
>> >> way to keep it moist (other than potting it). When done, you simply
> crack
>> >> away the salt shell and slice. The coating seals in the juices, but
>> >> doesn't impart any extra saltiness to the meat. This method will work
>> >> with most any type roast.
>> >>
>> >> HTH
>> >>
>> >> --
>> >> Stan
>> >>
>> >>
>> > yup, either that way or a slow braise until tender but it'll definately
> be
>> > well done with a braise method.
>> >
>> > Venison is leaner than most any meat/foul that you're gonna get in the
>> > stupidmarket. It's either hot and quick or slow and moist cooking.
>> > You MAY be able to que it if you lard it but I've never done that so
>> > I'm
>> > guessing.
>> >
>>
>> Lard it like a sauerbraten, but still cook it around 350.
>>
>> Jack
>>
>>
> Ok, I found a reference to 'larding' in my German Cookbook. To paraphrase,
> "
> Use larding needles with lard, salt pork or bacon strips. Or strips of fat
> can be tied around the meat instead of being laced through it; the results
> are almost as good." Even had a little diagram on how to use the needle.
> Guess it is off to Boulder to find some larding needles and salt pork.
> Thanks
> DT
>
>

Dave, you can use a cookspoon handle for larding the inside of a roast. No
need to buy a special tool.

Jack

"Dave" > wrote in message
k.net...
>
> "Jack Schidt®" > wrote in message
> . com...
>>
>> "Steve Calvin" > wrote in message
>> ...
>> > Stan (the Man) wrote:
>> >> Dave wrote:
>> >>
>> >>> A friend of mine recently bagged a buck. Tested negative for CWD. The
>> >>> plan
>> >>> is to smoke a venison shoulder for Thanksgiving. Approximate weight
>> >>> is
>> >>> 20LBS. I'll smoke it in the Kamado and put the turkey on the Weber
>> >>> Kettle.
>> >>> It's been a long time since I've done any venison but I remember that
>> >>> the
>> >>> meat can be very lean. Any idea's on how to keep it moist while
>> >>> retaining
>> >>> the natural flavor?
>> >>> DT on a mountain in Colorado.
>> >>
>> >>
>> >> Slow-cooking venison will always result in shoe leather. I've found
> that
>> >> marinating a venison roast, coating it as thickly as possible with
> kosher
>> >> salt, then roasting it at about 350 degrees until medium-rare is the
> best
>> >> way to keep it moist (other than potting it). When done, you simply
> crack
>> >> away the salt shell and slice. The coating seals in the juices, but
>> >> doesn't impart any extra saltiness to the meat. This method will work
>> >> with most any type roast.
>> >>
>> >> HTH
>> >>
>> >> --
>> >> Stan
>> >>
>> >>
>> > yup, either that way or a slow braise until tender but it'll definately
> be
>> > well done with a braise method.
>> >
>> > Venison is leaner than most any meat/foul that you're gonna get in the
>> > stupidmarket. It's either hot and quick or slow and moist cooking.
>> > You MAY be able to que it if you lard it but I've never done that so
>> > I'm
>> > guessing.
>> >
>>
>> Lard it like a sauerbraten, but still cook it around 350.
>>
>> Jack
>>
>>
> Ok, I found a reference to 'larding' in my German Cookbook. To paraphrase,
> "
> Use larding needles with lard, salt pork or bacon strips. Or strips of fat
> can be tied around the meat instead of being laced through it; the results
> are almost as good." Even had a little diagram on how to use the needle.
> Guess it is off to Boulder to find some larding needles and salt pork.
> Thanks
> DT
>
>

Dave, you can use a cookspoon handle for larding the inside of a roast. No
need to buy a special tool.

Jack

"Dave" > wrote in message
k.net...
>
> "Jack Schidt®" > wrote in message
> . com...
>>
>> "Steve Calvin" > wrote in message
>> ...
>> > Stan (the Man) wrote:
>> >> Dave wrote:
>> >>
>> >>> A friend of mine recently bagged a buck. Tested negative for CWD. The
>> >>> plan
>> >>> is to smoke a venison shoulder for Thanksgiving. Approximate weight
>> >>> is
>> >>> 20LBS. I'll smoke it in the Kamado and put the turkey on the Weber
>> >>> Kettle.
>> >>> It's been a long time since I've done any venison but I remember that
>> >>> the
>> >>> meat can be very lean. Any idea's on how to keep it moist while
>> >>> retaining
>> >>> the natural flavor?
>> >>> DT on a mountain in Colorado.
>> >>
>> >>
>> >> Slow-cooking venison will always result in shoe leather. I've found
> that
>> >> marinating a venison roast, coating it as thickly as possible with
> kosher
>> >> salt, then roasting it at about 350 degrees until medium-rare is the
> best
>> >> way to keep it moist (other than potting it). When done, you simply
> crack
>> >> away the salt shell and slice. The coating seals in the juices, but
>> >> doesn't impart any extra saltiness to the meat. This method will work
>> >> with most any type roast.
>> >>
>> >> HTH
>> >>
>> >> --
>> >> Stan
>> >>
>> >>
>> > yup, either that way or a slow braise until tender but it'll definately
> be
>> > well done with a braise method.
>> >
>> > Venison is leaner than most any meat/foul that you're gonna get in the
>> > stupidmarket. It's either hot and quick or slow and moist cooking.
>> > You MAY be able to que it if you lard it but I've never done that so
>> > I'm
>> > guessing.
>> >
>>
>> Lard it like a sauerbraten, but still cook it around 350.
>>
>> Jack
>>
>>
> Ok, I found a reference to 'larding' in my German Cookbook. To paraphrase,
> "
> Use larding needles with lard, salt pork or bacon strips. Or strips of fat
> can be tied around the meat instead of being laced through it; the results
> are almost as good." Even had a little diagram on how to use the needle.
> Guess it is off to Boulder to find some larding needles and salt pork.
> Thanks
> DT
>
>

Dave, you can use a cookspoon handle for larding the inside of a roast. No
need to buy a special tool.

Jack

"Steve Calvin" > wrote in message
...
mel wrote:

> My favorite way to eat venison is to soak it in Italian dressing for
> several
> hours. With the dressing still on it dredge it in flour and fry. Good
> stuff.
>
>

Whatever floats your boat I s'pose. Me, just fried to med-rare in a
little butter, sautéed onions, mashed potatoes and some corn and I'm
in heaven.


I defy anyone to find anything wrong with that, Steve.

Jack

"Steve Calvin" > wrote in message
...
mel wrote:

> My favorite way to eat venison is to soak it in Italian dressing for
> several
> hours. With the dressing still on it dredge it in flour and fry. Good
> stuff.
>
>

Whatever floats your boat I s'pose. Me, just fried to med-rare in a
little butter, sautéed onions, mashed potatoes and some corn and I'm
in heaven.


I defy anyone to find anything wrong with that, Steve.

Jack

"Jack Schidt®" > wrote in news:LGood.23062$Rf1.8549
@newssvr19.news.prodigy.com:

>
> "Steve Calvin" > wrote in message
> ...
> mel wrote:
>
>> My favorite way to eat venison is to soak it in Italian dressing for
>> several
>> hours. With the dressing still on it dredge it in flour and fry. Good
>> stuff.
>>
>>
>
> Whatever floats your boat I s'pose. Me, just fried to med-rare in a
> little butter, sautéed onions, mashed potatoes and some corn and I'm
> in heaven.
>
>
> I defy anyone to find anything wrong with that, Steve.
>
> Jack

I've been wanting to try venison for years and all the people I know that
hunt never seem to bag one.
I have deer in my back yard but could never bring myself to shoot one.
Not only that, the thought of dressing it freaks me out.
I have a friend that shot a wild turkey in his backyard last year...
(don't ask), and said it was not all that great eating.

--
StocksRus®

"Jack Schidt®" > wrote in news:LGood.23062$Rf1.8549
@newssvr19.news.prodigy.com:

>
> "Steve Calvin" > wrote in message
> ...
> mel wrote:
>
>> My favorite way to eat venison is to soak it in Italian dressing for
>> several
>> hours. With the dressing still on it dredge it in flour and fry. Good
>> stuff.
>>
>>
>
> Whatever floats your boat I s'pose. Me, just fried to med-rare in a
> little butter, sautéed onions, mashed potatoes and some corn and I'm
> in heaven.
>
>
> I defy anyone to find anything wrong with that, Steve.
>
> Jack

I've been wanting to try venison for years and all the people I know that
hunt never seem to bag one.
I have deer in my back yard but could never bring myself to shoot one.
Not only that, the thought of dressing it freaks me out.
I have a friend that shot a wild turkey in his backyard last year...
(don't ask), and said it was not all that great eating.

--
StocksRus®

StocksRus® wrote:


>
> I've been wanting to try venison for years and all the people I know that
> hunt never seem to bag one.
> I have deer in my back yard but could never bring myself to shoot one.
> Not only that, the thought of dressing it freaks me out.
> I have a friend that shot a wild turkey in his backyard last year...
> (don't ask), and said it was not all that great eating.
>

I'd be glad to handle the shooting, cleaning, and cookin' for ya! For a
small fee of course which can be handled with meat. ;-)

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

StocksRus® wrote:


>
> I've been wanting to try venison for years and all the people I know that
> hunt never seem to bag one.
> I have deer in my back yard but could never bring myself to shoot one.
> Not only that, the thought of dressing it freaks me out.
> I have a friend that shot a wild turkey in his backyard last year...
> (don't ask), and said it was not all that great eating.
>

I'd be glad to handle the shooting, cleaning, and cookin' for ya! For a
small fee of course which can be handled with meat. ;-)

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

> Not only that, the thought of dressing it freaks me out.

It's kinda like watching your wife have a baby...or cleaning up for said
baby when stuff's coming out its ends...for some things you just have to
jump in there.

It's been a while since I got one, and that field dressing is probably what
keeps me doing real deer huntn'.....with 12 ounce liquid shot instead of
bullets.

-John O