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Discussion in 'Wisconsin Flyway Forum' started by Shirleyshusband, Apr 29, 2021.
For the football venison roast. I've done quite a few in the slow cooker but never in the smoker.
That venison a$s roast is my #1 favorite piece of meat!!
Olive oil, salt, pepper, rosemary, thyme and garlic. Place in a ziplock for a day or even several days. Smoke at 225* until 125*, tent in loose foil for 15-20 mins. It’ll be perfect medium rare.
Sliced very thin on rye with swiss, raw onion, horseradish and a little Mayo is a great sammich.
That sounds really good! And easy. Thanks.
Does not suck...
It's sitting in the zip lock now.
Mouthwatering good. Thanks!
That thing looks perfect!
I’d eat that