It has been too long a time since posting so I have a treat in store for ye today!!
A neighbor (Paul) had a fresh venison roast that he asked "what can you do with this?" Well, about 10 years ago I was the Chamber President in town and we put on a Wild Game and KCBS Cook-off on.
As we worked getting the contestants settled in the wife and I went round to visit them all. One had given the wife and I a sample of their preparation of venison that was done with the spinach and feta cheese. I thought the wife would turn up her nose but instead asked the gent what he had given her as she liked it. When he told her I expected turn and run but she surprised me by asking him if she could have another piece.
Armed with the memory of this encounter I told Paul I would like to give it a try.
The first thing that needed to be done was to slice the roast into a flat steak that would be the base for the roll.
Next I coated the inside with a little olive oil and using fresh spinach with a rough chop and crumbled feta cheese and crushed and fine chopped garlic.
Tying the roll the with 3 strings and a light dusting of rub it was now ready for the smoker!
Into the smoker it went at 250 degrees for 4 hours. I was doing a Boston Butt at the same time so I let it drip on the venison as it smoked. Once it reached an inside temp of 165 degrees I wrapped it in foil and let it rest for 30 minutes.
As I have never smoked venison prior too this I was very happy with the result. Paul was thrilled and told all his friends about it.
This will be one that I will eagerly attempt again.
) with oak hardwood lump charcoal and pecan wood for the smoke and a combination of 50/50 orange juice and water in the water pan.