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

  • 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

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

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: