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Apple-barbecued venison roast


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  • 3 pounds venison roast
  • 1 clove garlic, sliced
  • 1 tsp. salt
  • 1/2 tsp thyme leaves, dried
  • 1/2 tsp marjoram
  • 1/4 tsp freshly ground black peper
  • 1 cup wine (red cooking wine is good)
  • 1 cup water
  • 1 bay leaf



Step 1

Rub roast thoroughly with garlic slices, transferring scent to meat. Mix together salt, thyme, marjoram, and pepper, then rub uniformly with fingers onto outside of roast. Set roast in small "grill-proof" roasting pan, such as a throw away aluminum cake pan. Add wine, water and bay leaf. Cover pan with aluminimum foil; seal edges, leaving a slight opeining at the top for smoke to permeate meat. Set on center of grill and secure cover; adjust draft vents for good heat and a full steady flow of smoke out the top (smoke should barely lick out of bottom vents). Check once or twice during cooking time and replace water as needed to prevent burining on bottom of pan. Cook for about 2 horus or to desired doneness, depending on tpe of grill you use; or use meat thermoter ("medium beef" reading is good). Serves 6


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