Smoked Elk Roast Food
SMOKED ELK ROAST
Smoked elk roast cooked low and slow over hickory wood for the perfect plate of barbecue meat. Prepared with an easy dry brine and Texas-style paprika and garlic dry rub, this lean cut of wild game is packed full of flavor!
Provided by Ben
Categories Main Course
Time 13h10m
Number Of Ingredients 8
Steps:
- Rinse and pat dry elk roast. Apply kosher salt across the meat and leave in refrigerator brine. Leave for at least 4 hours, or ideally overnight.
- Remove roast from refrigerator. Rinse off excess salt and pat dry. Allow meat to come to room temperature.
- Fire up the smoker to 225°F (107°C). If you are using a charcoal grill, ensure you set up for 2-zone cooking, with enough room for the elk roast on the indirect side of the grates.
- Place water pan in smoker chamber and add wood chips to firebox or coals.
- Inject elk with injection marinade. Apply across the entire meat surface, injecting every 1-2 inches.
- Apply the dry rub all over the meat, on all sides.
- Place elk roast on smoker grates and close chamber door or lid. Smoke until internal temperature reaches 130°F, or about 4-5 hours.
- Remove from smoker and wrap in foil. Leave to rest for 10-15 minutes. If wrapped tightly, the temperature should rise to 140°F-150°F. Slice to serve.
Nutrition Facts : Calories 401 kcal, Carbohydrate 9 g, Protein 73 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 178 mg, Sodium 5856 mg, Fiber 3 g, UnsaturatedFat 3 g, ServingSize 1 serving
SMOKED VENISON ROAST
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!
Provided by Hey Jude
Categories Deer
Time 6h20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Pour 1/2 cup wine into water pan of smoker and fill with water; put in place over hot fire.
- 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.
- Test internal temperature, it should be at 130-135 degrees.
- 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.
- Serve hot with gravy or refrigerate and serve cold.
- 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.
Nutrition Facts : Calories 628.7, Fat 36.5, SaturatedFat 8.8, Cholesterol 74.3, Sodium 356.8, Carbohydrate 4, Fiber 0.1, Sugar 0.2, Protein 65.6
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