‘cooking methods’ recipes
Smoking Venison
smoking venison on the grill is delicious
Smoked meat is so delicious! We love smoking venison. The only problem is we don’t have a smoker (that’s next years’ cooking purchase). No worries though. It turns out the gas grill works just fine for smoking.
Here’s how you do it: you need a gas grill with two or more individually controlled burners and you need a temperature gauge mounted in the lid…preferably marked in degrees. If your grill doesn’t have one, pick one up at any store that sells grill parts; it’s important that you know what the temperature inside the grill is. Ideally, your grill will be able to maintain a constant temperature of 225°. (Ours doesn’t so we have to watch the meat carefully.)
Turn on the left or back burner and heat the grill to 225°. Place hickory chips or other smoking wood in a bread pan and cover with water. Place the pan over the heated burner.
The key to smoking is indirect heat, so once the grill starts smoking, put the meat on the burner that is off. Smoke until meat is cooked through. Sausages take about 1 hour, a 2-lb roast takes about 3 hours. Use your meat thermometer to monitor the internal temperature.
We smoked a roast for Easter lunch, and it was heavenly! Rick made a sandwich and I made a salad.
Recipe: Rick’s Smoked Venison Sandwich
Ingredients
- 2 sliced pumpernickel bread
- 1 tsp brown mustard
- 1 leaf lettuce
- 1 slice tomato
- 3 oz smoked venison roast
Instructions
- Layer mustard, lettuce, tomato, and venison on bread.
Cooking time (duration): 5
Number of servings (yield): 1
Meal type: lunch
Recipe: Susan’s Smoked Venison Salad
Ingredients
- 2 cups read leaf lettuce 1 small tomato 4 slices cucumber 3 oz smoked venison, chopped ranch dressing
Instructions
- Spread lettuce on plate. Top with tomatoes, cucumber, and meat. Cover with ranch dressing.
Cooking time (duration): 5
Number of servings (yield): 1
Meal type: lunch
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To Can or Not to Can
If you’ve been reading this blog, you may have noticed an exchange I’ve been been having with Sharon. Turns out Sharon cans a lot of food, and has convinced me that it is very easy to do and the meat is great.
I’ve never canned anything, and I’ve never had canned venison. But I’m game! I can see where it would be very handy, and I definitely have several recipes that would work well with canned meat. So, as soon as I get my hands on the right equipment, I’m going to give it a try.
I’ll be following Sharon’s guidance. She has a wonderful web site dedicated to canning, called SimplyCanning.com. Give it a visit if you have a hankering to can some of your meat.