Wrapped in bacon, Stuffed with feta and garlic, in the smoker it goes, 3.5 hours, smoke all the way. tasty!!!
Ok, so I was a little hesitant about the whole 'high temp, then shut off' method for wild game that doesn't have added fat, but we did a beef prime rib at Christmas, and I just HAD to try something similar on our deer. Why not?!
*Buck hung 1.5 weeks at 4 degrees, then butchered at home and sealed with Food Saver vacuum sealer.
Deer Tip Roast
1 tsp black pepper
2 tsp dried oregano or Italian Seasoning
1 tsp ground chili powder
1 tsp tumeric
1 tsp cumin
2 tsp salt
2 Tbsp Extra Virgin Olive Oil, divided
- Place the oven rack in the middle position and preheat the oven to 250°.
- Combine all spices and seasonings together in a small bowl.
- Rub the roast all over with a Tbsp of oil before rubbing in the spice mixture.
- Heat the remaining oil in a large cast iron skillet over medium-high heat. Add the roast and sear until browned on all sides, about 3 minutes per side.
- Transfer the roast to a wire rack set inside a roasting pan.
- Cook for 1 hour and 20 minutes, or until the meat reaches 115° on a meat thermometer.
- Turn the oven off, leaving the roast in the oven for another 40 minutes, or until the roast reaches an internal temperature of 130° for medium-rare or 140° for medium.
- Remove the roast from the oven to a carving board, and cover loosely with aluminum foil and allow to rest for at least 15 minutes before carving.
- Slice the meat to desired thickness and serve.
Won't lie - This is a beef roast recipe, that I modified slightly. I found that after the times/temps shown, it still needed a touch more time in the oven. It still turned out to be one of the most tender, moist, delicious roasts we've had in a long time. Almost unbelievable that it was simply the deer sirloin tip, and not a fatty cut like beef prime rib.
And here's some roast slices fired up for late lunch! Sheesh, this 'new years dieting' is so hard Keto is the best thing ever:
Last edited by Tifferly; 01-10-2017 at 01:27 PM.
Looks amazing. Im going to try this method. Roughly what weight was that roast? 3-4lbs?
This roast was about 3lbs. I think, if you have a good meat thermometer and use the temps, it should still make a tasty roast. Let us know how yours turns out!
Wow that looks amazing, I think i will have to try cooking one that way to change things up a little, thanks for posting.
I did a slow cooker venison one with apples cut up on top , one cup of beef broth, some garlic and added some carrots. cooked all day on low. Just google cooking a venison roast. Enjoy.