Venison over sweet n sour peppers

Discussion in 'Wild Game' started by nomorecoop, Apr 4, 2009.

  1. nomorecoop

    nomorecoop Meat Mopper SMF Premier Member

    Make a small venison roast today over sweet n sour peppers. Marinated overnight with Allegro marinade. Smoked at 250* with hickory wood (Thanks Bubba!!). When it hit 145*, I pulled it. I splashed some chucky gold juice over it & foiled it for awhile (Thanks cowgirl!!!) until the peppers were ready. It turned out nicely pink, though the pics don't do it justice.

    Out of the marinade & ready for the smoker..


    A little green onion for flavoring...


    Can't have venison without bacon!!!


    Into the GOSM.


    Done!


    Served with sweet n sour peppers





    Thanks for viewing!!!!
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    That looks fantastic [​IMG]
     
  3. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    Lookin good. Do you make your own bacon?
     
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That's some fine looking venison! Thanks for the Qview.
     
  5. flatbroke

    flatbroke Smoking Fanatic

    That does look very good.
     
  6. Looks mighty tasty, Gonna have to pick me up some of that allegro .
     
  7. nomorecoop

    nomorecoop Meat Mopper SMF Premier Member

    Not yet...but it's on my to do list.
     
  8. cowgirl

    cowgirl Smoking Guru OTBS Member

    Chris that looks great!! Love the color of the venison...just perfect![​IMG]
     
  9. the iceman

    the iceman Smoking Fanatic

    Looks great. How did you fix & what kind of peppers?
     
  10. nomorecoop

    nomorecoop Meat Mopper SMF Premier Member

    I saw this recipe on Gordon Ramsay's F Word show & decided to try it. The sour of the vinegar meshes beautifully with the sweetness of the peppers.

    Drizzle of olive oil
    1 orange pepper
    1 yellow pepper
    1 green pepper
    Kosher salt and freshly ground black pepper
    A few dashes of thyme
    3 tbsp white wine vinegar
    2 tbsp water

    In a hot pan, add some olive oil. Add peppers & season with salt, pepper, & thyme. Cook for 4-5 minutes. I added the vinegar & cooked it over high heat until it almost completely evaporates. Add a splash of water & cook an additional couple minutes.
     

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