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  • 14 Post By 89scandi

Thread: Venison Weber Roast

  1. 10-08-2023, 09:26 PM #1
    89scandi
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    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.
    Name: 20230810_192010.jpg Views: 380 Size: 3.80 MB

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

    Name: 20230810_192142.jpg Views: 351 Size: 2.99 MB

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

    45 minutes after:

    Name: 20230810_201344.jpg Views: 356 Size: 2.91 MB

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

    Name: 20230810_201636.jpg Views: 373 Size: 3.39 MB
    NRT, Pengy, Shearer and 11 others like this.
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  3. 10-08-2023, 09:32 PM #2
    Chur Bay
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    Is that the knuckle off the Hind quarters?
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  4. 10-08-2023, 09:41 PM #3
    89scandi
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    Don't know sorry mate, the FIL did the butchering and I'm no expert on cuts. Just bloody nice.
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