Smoked Venison With White Sauce Food
ROAST RACK OF VENISON WITH SMOKED BARBECUE SAUCE
Provided by Food Network
Yield 2 to 4 Servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F. Season venison with salt and pepper. Heat a few tablespoons oil in a large heavy-bottomed skillet. Add venison and sear well on all sides, about 5 minutes in all. Transfer venison rack to a roasting pan and roast 20 to 25 minutes per pound, for medium rare, basting frequently with pan drippings. When meat registers 130 to 140 degrees F on a meat thermometer, remove it to a carving board and cover loosely with foil. Let rack rest for at least 10 minutes before carving. Serve with heated homemade or prepared barbecue sauce.;
SMOKED VENISON WITH WHITE SAUCE
Steps:
- Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
- Hand trim the silver membrane, or silver skin, from the venison hindquarter. Coat the venison with 1/4 cup of the oil. In a small bowl, mix the dry rub ingredients together, and apply a coat to the entire hindquarter.
- When the cooker reaches 250°F, place the venison over the void section of the grill and cook for 4 hours.
- Transfer the venison to a large roasting pan and coat with the remaining 1/4 cup of oil. Arrange large chunks of potatoes, onions, and carrots around the venison. Pour the white sauce over the meat and cover the pan tightly with aluminum foil. Finish cooking at 250°F for 5 hours. Let the meat rest, covered, at room temperature for 30 minutes prior to serving.
- Cooking Method
- Indirect heat
- Suggested Wood
- Hickory, Oak, Cherry
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