I suspect that many hunters have a favorite recipe that they use to win over friends and family members who might be shy to the idea of eating wild game. Many a newbie has been scared off of the idea of eating wild game by a hunter who didn't introduce them properly. These recipes should showcase the unique flavor of the game (ruling out ground meats and sausage) without overwhelming those new to wild game with unfamiliar flavors (this rules out most the frying pan methods I've tried).
The following are some methods that I use to prepare venison for people who aren't familiar with it. Anyone who is any good at cooking venison knows you've either got to cook it screaming hot and fast or turn the heat down and go low 'n slow. This recipe will employ the later method.
The following are some methods that I use to prepare venison for people who aren't familiar with it. Anyone who is any good at cooking venison knows you've either got to cook it screaming hot and fast or turn the heat down and go low 'n slow. This recipe will employ the later method.
Required:
-1 large cut of venison (back strap, shoulder roast, etc.)
-Your favorite BBQ dry rub
-Plastic wrap
-Your favorite BBQ sauce
-Charcoal
-Hardwood chips or chunks
-Digital probe thermometer
-Charcoal grill or hot smoker
-Aluminum foil
1) Select your cut of venison
The silky goodness of tenderloin would probably be wasted on this method, but just about any other cut will do. The larger the cut the better for this method; this is because a large cut has less surface area per unit of mass. Less surface area exposed to the heat will mean less moisture loss, which will mean you can leave it longer over the fire without drying it out.
2) Dry rub and wrap
The further ahead of time you can do this the better. I'd say overnight is a minimum, but I've applied the rub as far as two days ahead of time and can definitely attest that your patience will be well rewarded! Liberally apply your rub of choice to all sides of the meat (I use a 50/50 mixture brown sugar and Dinosaur BBQ's “Cajun Foreplay”). The rule of thumb here is that there is no such thing as too much, as the excess will fall off. You're not just seasoning the meat, you're essentially curing it. The rub should be caked on thickly, probably three or four times more than you would ever use to season cuts like steaks or burgers. When you're done, tightly wrap the dry-rubbed meat in plastic wrap, applying tension as you wrap like you're trying to squeeze the rub down into the meat. Then just stash the meat in the bottom of your fridge until you are ready to cook.
3) Build your fire
After the mandatory waiting period, we're ready to cook! Build yourself a charcoal fire and let it burn until all of your coals turn white. Then push all the coals over to one side of your fire box. Now, place your hand about 1” above the grate on the opposite side of grill or smoker and count "Mississippi's" until the heat makes you pull your hand away. Did you get to at least 4 "Mississippi's"? If so, you're good to go; if not, then leave the lid open and let the fire burn down a little until you can. Soak your hardwood chips or chunks in water and then place them on top of your coals to get the smoke going.
4) Let the meat meet the heat
Unwrap your meat and stick the probe of your thermometer into the deepest part of the meat. Don't think you need the
fancy-pants Probe thermometer? You're wrong. Neither look nor feel tell you much about doneness when the meat is this big and the cooking is this slow. If you keep poking it with a regular thermometer, or worse, yet cut into it with a knife then all the juices are going to run out and you're going to be left with a product that more closely resembles shoe leather than BBQ. Venison is much more finicky than beef or pork in this regard. Place the meat on the grate, as far away from the fire as possible, and close the lid. Choke down your air to keep the fire low and slow and set your thermometer's alarm to go off at 140 degrees.
5) Proper maintenance is key
Rotate the meat every half hour or so and after about an hour start basting with BBQ sauce every time you rotate (my current favorite is Sweet Baby Ray's). Expect this to take 2-6 hours to hit the magic temperature depending on the size of your cut. Replace coals and wood chunks as necessary to keep the heat and smoke coming (keeping the 4 "Mississippi" rule in mind). When the alarm on the thermometer goes off, remove the meat, wrap it in aluminum foil and let it rest for at least 15 minutes. This rest will allow the muscle fibers to reabsorb some of the juices that had been liberated during cooking. This is what makes a big difference in the texture of the final product.
6) Bon appetit!
Slice thinly against the grain of the meat. I wish I could offer some serving suggestions, but every time I've done this, a crowd gathers around the cutting board and the meat is all gone by the time I get done slicing it! Don't have access to a grill or smoker? No problem, I've used this same technique just substituting a 200 degree oven for the grill. You definitely lose the smokey goodness, but it still beats the hell out of take out!
-K.M.
-1 large cut of venison (back strap, shoulder roast, etc.)
-Your favorite BBQ dry rub
-Plastic wrap
-Your favorite BBQ sauce
-Charcoal
-Hardwood chips or chunks
-Digital probe thermometer
-Charcoal grill or hot smoker
-Aluminum foil
1) Select your cut of venison
The silky goodness of tenderloin would probably be wasted on this method, but just about any other cut will do. The larger the cut the better for this method; this is because a large cut has less surface area per unit of mass. Less surface area exposed to the heat will mean less moisture loss, which will mean you can leave it longer over the fire without drying it out.
2) Dry rub and wrap
The further ahead of time you can do this the better. I'd say overnight is a minimum, but I've applied the rub as far as two days ahead of time and can definitely attest that your patience will be well rewarded! Liberally apply your rub of choice to all sides of the meat (I use a 50/50 mixture brown sugar and Dinosaur BBQ's “Cajun Foreplay”). The rule of thumb here is that there is no such thing as too much, as the excess will fall off. You're not just seasoning the meat, you're essentially curing it. The rub should be caked on thickly, probably three or four times more than you would ever use to season cuts like steaks or burgers. When you're done, tightly wrap the dry-rubbed meat in plastic wrap, applying tension as you wrap like you're trying to squeeze the rub down into the meat. Then just stash the meat in the bottom of your fridge until you are ready to cook.
3) Build your fire
After the mandatory waiting period, we're ready to cook! Build yourself a charcoal fire and let it burn until all of your coals turn white. Then push all the coals over to one side of your fire box. Now, place your hand about 1” above the grate on the opposite side of grill or smoker and count "Mississippi's" until the heat makes you pull your hand away. Did you get to at least 4 "Mississippi's"? If so, you're good to go; if not, then leave the lid open and let the fire burn down a little until you can. Soak your hardwood chips or chunks in water and then place them on top of your coals to get the smoke going.
4) Let the meat meet the heat
Unwrap your meat and stick the probe of your thermometer into the deepest part of the meat. Don't think you need the
fancy-pants Probe thermometer? You're wrong. Neither look nor feel tell you much about doneness when the meat is this big and the cooking is this slow. If you keep poking it with a regular thermometer, or worse, yet cut into it with a knife then all the juices are going to run out and you're going to be left with a product that more closely resembles shoe leather than BBQ. Venison is much more finicky than beef or pork in this regard. Place the meat on the grate, as far away from the fire as possible, and close the lid. Choke down your air to keep the fire low and slow and set your thermometer's alarm to go off at 140 degrees.
5) Proper maintenance is key
Rotate the meat every half hour or so and after about an hour start basting with BBQ sauce every time you rotate (my current favorite is Sweet Baby Ray's). Expect this to take 2-6 hours to hit the magic temperature depending on the size of your cut. Replace coals and wood chunks as necessary to keep the heat and smoke coming (keeping the 4 "Mississippi" rule in mind). When the alarm on the thermometer goes off, remove the meat, wrap it in aluminum foil and let it rest for at least 15 minutes. This rest will allow the muscle fibers to reabsorb some of the juices that had been liberated during cooking. This is what makes a big difference in the texture of the final product.
6) Bon appetit!
Slice thinly against the grain of the meat. I wish I could offer some serving suggestions, but every time I've done this, a crowd gathers around the cutting board and the meat is all gone by the time I get done slicing it! Don't have access to a grill or smoker? No problem, I've used this same technique just substituting a 200 degree oven for the grill. You definitely lose the smokey goodness, but it still beats the hell out of take out!
-K.M.
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