Also submitted this in /r/bbq
So my son said he wanted to try venison, and since I'm already both grilling and slow smoking meats for Easter tomorrow, I decided to add venison to the menu. Was hard to get but my wife tracked down this small roast from a specialty butcher: https://imgur.com/a/QCMRH
Unfortunately it is not labelled as to where it came from off the animal. I have no idea from looking as I have never cooked venison before. Any ideas on what part of the deer this is from?
Also, how to cook it? It looks very lean, but I'm not sure if its tough or tender, though I'm leaning toward probably somewhat tough. (my wife had passed on the venison tenderloin that was $52 per pound in favor of this roast at $17 per pound)
I'm leaning toward an overnight marinade (any thoughts there?) but I'm really not sure about smoking it. Honestly it looks like something that would be better in a crock pot or otherwise braised, like in a stew. But I'd prefer to cook on the smoker or grill if possible. Any ideas are welcome!
Submitted March 31, 2018 at 06:34AM by PM_UR_BOOBS_atWORK https://ift.tt/2pU21kh
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