Apple-barbecued venison roast

Apple-barbecued venison roast
Apple-barbecued venison roast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    bay leaf

  • 1

    cup water

  • 1

    cup wine (red cooking wine is good)

  • 1/4

    tsp freshly ground black peper

  • 1/2

    tsp marjoram

  • 1/2

    tsp thyme leaves, dried

  • 1

    tsp. salt

  • 1

    clove garlic, sliced

  • 3

    pounds venison roast

Directions

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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