Smoked Venison Roast

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 5 -7 lbs venison roast or 5 -7 lbs venison loin or 5 -7 lbs venison sirloin or 5 -7 lbs venison shoulder (reserve pan juices for gravy)
• 2 cloves garlic, cut into slivers
• 1/2 lb bacon, chopped fine
• 1/2 cup olive oil
• fresh ground pepper
• 1 cup dry red wine
• 2 slices bacon
• 3 tablespoons flour
• 1 cup beef broth
• salt and pepper

Recipe

• 1 trim any skin or fat from meat; cut slits at intervals in surface of roast and fill with garlic and push in some of the chopped bacon; brush meat generously with oil and sprinkle heavily with pepper.
• 2 pour 1/2 cup wine into water pan of smoker and fill with water; put in place over hot fire.
• 3 place meat on rack in smoker; cover with lid and smoke 5 hours, feeding with a few charcoal briquets at a time to maintain cooking temperature; baste with remaining oil evry hour, working quickly so as not to disperse heat in smoker.
• 4 test internal temperature, it should be at 130-135 degrees.
• 5 place meat in a large dutch oven, add remaining 1/2 cup wine and simmer 45 minutes longer, or until internal temperature reaches 165-170 degrees.
• 6 serve hot with gravy or refrigerate and serve cold.
• 7 venison gravy: cut bacon in small pieces and saute to render fat; stir in flour, add pan juices and broth gradually, stirring until smooth and thickened; taste and add salt and pepper if needed.