Smoked Venison With White Sauce Recipes

Steps:

• Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
• Hand trim the silver membrane, or silver skin, from the venison hindquarter. Coat the venison with 1/4 cup of the oil. In a small bowl, mix the dry rub ingredients together, and apply a coat to the entire hindquarter.
• When the cooker reaches 250°F, place the venison over the void section of the grill and cook for 4 hours.
• Transfer the venison to a large roasting pan and coat with the remaining 1/4 cup of oil. Arrange large chunks of potatoes, onions, and carrots around the venison. Pour the white sauce over the meat and cover the pan tightly with aluminum foil. Finish cooking at 250°F for 5 hours. Let the meat rest, covered, at room temperature for 30 minutes prior to serving.
• Cooking Method
• Indirect heat
• Suggested Wood
• Hickory, Oak, Cherry

Steps:

• Stir together onion, mustard powder, pepper, pepper flakes, and sugar in a large bowl. Add garlic, ginger, rice vinegar, liquid smoke, honey, and tomato puree; mix thoroughly. Toss venison with marinade, cover, and marinate in refrigerator 30 minutes to overnight.
• Preheat a grill for medium heat.
• Skewer the venison pieces, alternating with red pepper, yellow pepper, red onion, mushroom, and cherry tomatoes. Grill until the venison is no longer pink, about 15 minutes, depending on the grill. Alternatively, the kabobs may be baked in a preheated oven at 425 degrees F (220 degrees C) for about 10 minutes.