Thread: Venison Weber Roast

The father in law got me some venison (so not my kill, but...)

So, salt & pepper and sit in Worcestershire sauce, brandy, thyme, water.


Indirect heat on weber: (the flame is some mesquite)



Hit it with loads of smoke for the first 5 minutes. Seals the outside, stops the juice escaping.

45 minutes after:



One of the most amazing bits of meat I've ever tasted.