Thread: Bbq venison roast

I find the reverse sear technique works the best for venison.

If you have a Weber charcoal, baste it in olive oil, salt pepper and fresh garlic, leave overnight in the fridge.

Build fire on one side of the bbq, place a tray with water in it next to the coals under the grill.

When fire is nice and hot, place venison over the water, not the coals, roast until the centre is 45-50 degrees C.

Make sure fire is then cranking again and sear both sides over the coals till nicely charred, don’t go over 60 degrees on the meat for medium rare.

Let it rest for 10-15 mins and then slice.

If you just have a normal bbq, you can roast in the oven and then sear on the bbq.


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