Smoked Venison Roast
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Smoked Venison Roast
Smoked Venison Roast




      

Smoked Venison Roast


Ingredients

1 c white wine - dry
1 onion - medium, whole
1 bell pepper - halved and peeled
1 garlic clove - large, whole
2 TB parsley - dried
1 Ts dried mint - crushed
6 drops peychaud's bitters or 3 drops angostura bitter
2 TB Lee & Perrins Worcestershire, sauce
1 TB liquid smoke


Directions

Prepare the smoker as you would for any other roast. Put the ingredients listed above in the water pan. To cook venison, it is important to remove the fat and membrane from the meat. I stick a knife in the meat, then push some peeled cloves of garlic into the slit. You can push whole fresh cayenne peppers and green onions in the slit also. After stuffing the slits you have made, sprinkle salt over the surface and pat in. Do the same with red cayenne pepper.

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