so..
you take a medium bowl, like a soup bowl.....
and in it you put 4 large very finely chopped garlic cloves
1/4 of a large sweet white onion, very finely chopped and sqeezed in paper towel to lose some of the onion juice
3 tablespoons of chilli powder
1 tablespoon crushed dried rosemary
1/2 teaspoon crushed or milled pepper corns... green or black
1/2 teaspoon sea salt or regular salt
1 teaspoon oregeno
1 teaspoon thyme
mix these "dry ingredients thoroughly
then take a length of wax paper that will be more than enough to completely wrap a 3 to 5 lbs roast
spread the seasoning mixture evenly over the wax paper
brush the 3 to 5 lbs deer roast with olive oil and then roll it through the seasonings on the wax paper, evenly coating all surfaces of the roast. once the roast is generously coated wrap the wax paper completey around the roast, sealing it up. place on a dinner plate in the fridge over night.
fire up the smoker, keep it as cool as possible .... 150 degrees celcius is more than perfect. once it's been going for at least a half hour, take out the roast and unwrap the wax paper, place the roast on the center rack of your smoker. I use an even blend of 1/2 cup alder, 1/2 cup mesquite wood chips and the kicker..... 2 tablespoons of dried rosemary in with the chips
i change the chips once per hour and a 1/2 of smoking time, rotating the roast each time I change the chips and i smoke the roast for 6 hours.... making extra sure the temp never goes over 150 celcius
then..... it's outta the smoker and into the oven, preheated to 300 C. and turned down to 275 after the first hour in the oven. generally the roast finishes in an hour and a half to 2 . I cover for the first hour then finish uncovered. I generally cook to a medium /medium well doneness.
Be sure to wrap your roast in foil completely and tightly immediatly after removing from oven.... let it stand for a good 20 minutes like this before slicing and serving. use pan drippings to form your gravy as normal.
accompany this with fresh wild b.c. pine mushroom , 2 cloves chopped garlic , new baby red potatoes and white onion, seasonings to taste, broiled in a tinfoil pack on the BBQ with 1/4 cup butter and 1/4 cup white wine
a nice dish of white wine white sauce smothered asparagus and bacon, topped with melted and browned slices of provalone cheese also goes well with this dish
mmmmmmmmm guess whats fer dinner tomorrow nite
you take a medium bowl, like a soup bowl.....
and in it you put 4 large very finely chopped garlic cloves
1/4 of a large sweet white onion, very finely chopped and sqeezed in paper towel to lose some of the onion juice
3 tablespoons of chilli powder
1 tablespoon crushed dried rosemary
1/2 teaspoon crushed or milled pepper corns... green or black
1/2 teaspoon sea salt or regular salt
1 teaspoon oregeno
1 teaspoon thyme
mix these "dry ingredients thoroughly
then take a length of wax paper that will be more than enough to completely wrap a 3 to 5 lbs roast
spread the seasoning mixture evenly over the wax paper
brush the 3 to 5 lbs deer roast with olive oil and then roll it through the seasonings on the wax paper, evenly coating all surfaces of the roast. once the roast is generously coated wrap the wax paper completey around the roast, sealing it up. place on a dinner plate in the fridge over night.
fire up the smoker, keep it as cool as possible .... 150 degrees celcius is more than perfect. once it's been going for at least a half hour, take out the roast and unwrap the wax paper, place the roast on the center rack of your smoker. I use an even blend of 1/2 cup alder, 1/2 cup mesquite wood chips and the kicker..... 2 tablespoons of dried rosemary in with the chips
i change the chips once per hour and a 1/2 of smoking time, rotating the roast each time I change the chips and i smoke the roast for 6 hours.... making extra sure the temp never goes over 150 celcius
then..... it's outta the smoker and into the oven, preheated to 300 C. and turned down to 275 after the first hour in the oven. generally the roast finishes in an hour and a half to 2 . I cover for the first hour then finish uncovered. I generally cook to a medium /medium well doneness.
Be sure to wrap your roast in foil completely and tightly immediatly after removing from oven.... let it stand for a good 20 minutes like this before slicing and serving. use pan drippings to form your gravy as normal.
accompany this with fresh wild b.c. pine mushroom , 2 cloves chopped garlic , new baby red potatoes and white onion, seasonings to taste, broiled in a tinfoil pack on the BBQ with 1/4 cup butter and 1/4 cup white wine
a nice dish of white wine white sauce smothered asparagus and bacon, topped with melted and browned slices of provalone cheese also goes well with this dish
mmmmmmmmm guess whats fer dinner tomorrow nite
Last edited:
