Smoking a venison sirloin roast is easy and the end results are absolutely delicious.
Yes, venison is a lean meat, but if you follow this video, you'll see how easy it is to have a perfect roast every time that isn't gamy or dry.
Deer meat often gets a bad wrap from folks who frankly haven't been served good venison. This recipe will hopefully help change some minds.
Gamy venison comes from a couple factors that are easily avoidable:
1. Cut away as much fat, silver skin, and sinew as you possibly can. Unlike Beef, pork and other animals, the fat on venison is not tasty. It leaves a waxy coating in your mouth and is minerally bitter. same goes for the silver skin and sinew.
2. Drain as much blood as possible. Blood also lends to that gamy taste. This is simply solved by brining your venison overnight. Brining is a key component in this recipe because not only does it drain blood, it tenderizes the meat and introduces moisture to a lean meat. If you're pressed for time, simply soaking your venison for a few hours in a salt water solution and changing the water out every hour will do wonders.
3. It really all starts with responsibly harvesting and processing your deer. If this is your deer from a hunt, make sure you are properly butchering the animal. Don't contaminate the meat with intestinal contents, reduce lactic acid build up in the muscles by swiftly/humanely killing your deer, and generally keep everything clean and on ice. (This is all pretty basic stuff, but you'd be surprised...) If you got your venison from a buddy, or purchased from a butcher, just make sure the meat is rinsed thoroughly and follow 1 and 2. Should be fine.
The rub I used in this video, and highly recommend, is Musket Powder Black Label. If you've seen my other videos, you know I have plenty of good things to say about the brand. The Black Label is specifically made for wild game, so if you're looking for a reason to pick up a bottle, here's your recipe. Follow the link below to check them out.
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www.musketpowder.com/
Thank y'all so much for watching and following along. I post weekly videos of recipes for both the smoker and kitchen, and have plenty more to come. If you like what you see, please make sure to like this video and hit subscribe to follow my channel as I keep on sharing my two cents on food.
25 июн 2020
