Venison

[alex-vitek]

I thawed a venison roast last weekend. It was marinated for 48 hours in a marinade of 3/4 cup each of Worchestershire Sauce and Teriyaki Sauce with a tablespoon (a bit more to taste but not less) of Lousiana style Hot Sauce. To the liquids add a couple tablespoons of regular Salad Mustard and mix well. Place the roast in the liquid and turn every 12 hours or so.

Just before cooking/roasting used a marinade injector needle and inject some of the liquids into the roast. Roast for many, many hours but protect from the heat and burning. I wrapped the roast in a couple of layers of aluminum foil and cooked for 5 hours over a wood fire with the fire in the offset firebox on a BBQ grill.

The roast came out very, very tender.

[45 acp]

Thanks Alex
Now all I have to do is wait till October or November to try it .
We put 3 deer in the freezer last fall but sadly it was all gone by Febuary.

[Kouger]

another option you have instead of having to urn all the time and to get the marinade into themeat.use a tenderizer ( the kind that llooks like a bunch of nails with a handle) and poke holes throughout the meat. marinade soaks into the meat much faster and helps break down tougher cuts

[alex-vitek]

This roast came out very tender; cut it with a fork. The next time I will probably not marinade the roast quite as long since it was a bit salty. This was a bigger round roast from the hind leg so I am not sure that the meat hammer would have worked but it certainly is something I will have to keep in mind for the next time.

It is easy to practice with inexpensive beef roasts. I think that the mustard is a good addition to the basic marinade recipe.