Leg of Venison

Discussion in 'UK Smokers' started by gav iscon, Aug 25, 2015.

  1. Anyone smoked a leg of venison before? I've been offered 2 to smoke, one for me and one for the lad that shot them.

    Any advice will be greatly appreciated.
     
  2. Nearest I've done was a full leg of lamb which would have been better if I'd took the IT a bit higher instead of lifting it at 190°, although it was tasty but chewey. Do you know if the legs have been hung at all ?
     
  3. Not sure but I'll find out. :)
     
  4. Het Gavvy,

    Yep I have done some Venison

    Remember there's is no fat on them so I would inject a marinade, sear it off and cook at 250f until you reach the IT you want. You could also consider wrapping in Streaky bacon like a Fatty. I did a haunch one Christmas, wrapped in bacon and also wrapped it in foil, it was very tender. I would foil wrap after about 1.5 hours if its going on the smoker just to save any juice.

    Hope that helps
     
  5. Thanks Kiska, sounds like a plan. 
     

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