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Brother is visiting this weekend and I want to do a venison roast on the bbq. I was thinking of butterflying the rump roast and cooking it like an extra thick steak. Would this be a good idea? Is there a trick to butterflying it?
I don’t want to use the oven and won’t have time to do long and slow. I need to invest in a charcoal bbq I think.
Do you have a covered BBQ or just an open grill?
I find the reverse sear technique works the best for venison.
If you have a Weber charcoal, baste it in olive oil, salt pepper and fresh garlic, leave overnight in the fridge.
Build fire on one side of the bbq, place a tray with water in it next to the coals under the grill.
When fire is nice and hot, place venison over the water, not the coals, roast until the centre is 45-50 degrees C.
Make sure fire is then cranking again and sear both sides over the coals till nicely charred, don’t go over 60 degrees on the meat for medium rare.
Let it rest for 10-15 mins and then slice.
If you just have a normal bbq, you can roast in the oven and then sear on the bbq.
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Sear it on the hot plate, plenty of salt an pepper. Put it on the resting tray and cook the rest of the way. Can baste it every now and then. Don't necessarily need to butter fly it, all depends on the size of cut. Doing whole is fine just takes a bit longer. If you don't have a resting rack just use grill with the heat under hot plate.
@Chelsea So l am taking it you do not want to use the oven at all ? In which case you are better off instead of trying to butterfly it ,which will still be a long slow cook best done in a oven , do what we use to do in Elk Camp & just cutting the rump into nice steaks & marinating them ,then quick seared on the BBQ, it is bloody delicious & it is the marinade l recommend if you have a bit of Gamey meat as it works perfectly to neutralize the Gamey taste while still leaving a great juicy bit of Venison .
Works really good in a Venison or Goat Tossed salad ,with a asian type slant ,as well & is quick & easy once prep is done & the marinade means the meat is juicy & tender ,people at parties who rave on about how they hate Game ,love this when they do not know what they are eating .
Elk Camp Marinade
As with any of our Camp recipes just add or Subtract to your own taste ,we like spicy so will always lean that way
1/2 or more of a fresh lime preferably or lemon if all you got juiced. Note stuff in squeeze bottle is fine if all you got just add a bit more .
!/4 cup Worcestershire sauce
2 tablespoons soy sauce
1 small onion fine diced
1/2 a red Capsicum fine diced
1 teaspoon of English Mustard Or mustard powder if all you got or jarred mustard of choice
1 teaspoon thyme or mixed herbs to taste
1/2 to 1 teaspoon of salt to taste
1/2 to 1 teaspoon ground black pepper to taste
11/2 teaspoon minced garlic or to taste
3 or more dashes of Sweet Chilli Sauce or Tabasco to taste
Get a large bowl mix all the ingredients well & then add your Venison steaks ,air tight cover in fridge & let Marinade for as long as you can ,the better it will be , overnight is good .Make sure marinade is reaching all bits of steak so given them a occasional turn or if you placed in a HD Zip lock bag a simple shake when ever you are grabbing a drink etc from the fridge .
I actually take this on Jet Boat Hunt trips or fly in trips , in zip lock bags ,marinated over night & then have on BBQ plate on the river bank .. PRIMO
I BBQ venison on a really hot plate with loads of butter ,steaks are cooked when it FIRST starts turning from Pink to Grey ,the marinade makes sure the venison is juicy & not dried out ie tough .
Hope it helps :thumbsup:
If the bbq has a lid I’d sear it then bang it in an oven bag with a little liquid in the bbq, they don’t take long to cook.
@Chelsea save the salt till its cooked. You will only dry it out. Ive been doing this now when cooking most of my steaks and other meat. After reading up on a few game cook books.
Then cooked to steaks that where same size, one with salt one without. The one with out so much better. ohoo dont worry salt was added after. But it really is interesting the differance.
Deer to the huntress:
500 grams of venison meat
100 grams of Bacon (Bacon: Smoked pork bacon or pork bacon)
500 grams of mixed mushrooms
400 grams of Potatoes
200 grams of Carrots
1 teaspoon of butter
1 pinch of white pepper
1 teaspoon salt
250 milliliters of beef broth
1-Remove the skins and fat from the deer meat and cut it into regular pieces. Cut the bacon into fine cubes and chop the onions julienne. Clean the mushrooms, wash them and cut in half those that are very large.
2-Peel the potatoes and carrots, and cut into medium pieces. Melt the butter in a refractory pan and fry the bacon, add the meat and onion and fry the venison without stopping stirring.
3-Add the mushrooms, potatoes and carrots, season with salt and pepper and mix with the meat. Next, add the broth, cover and leave to cook for an hour or until the meat is tender, taking care that it does not dry out too much, if so add the broth gradually. Serve this deer to the huntress to your liking.
Thanks all. Instead a venison lasagna was requested. Ended up making beef, could have minced up the roast but what a waste that would have been.
So tonight I cooked a mini venison roast on the bbq. Looked great smelt great and then caught the bbq on fire somehow so it’s now finishing in the oven. Going to invest in a charcoal bbq for this sort of thing I think.
Lol your only ment to roast the venison!:XD: