COMMENT:
My good friend, Reece Williams of Cajun Injector fame, really took
the fuss and mess out of marinating game. I often recommend the Creole
Garlic or Roasted Garlic with Basil injector marinade to season roasts
simply, and these may be found at your local grocery store under the
Cajun Injector label. INGREDIENTS:
- 10 lb young leg of venison
- 1/4 lb butter
- 16-ounce jar Roasted Garlic with Basil
- Cajun Injector marinade
- 1/4 cup Steen's 100% Pure Cane Syrup
- salt and pepper to taste
- granulated garlic to taste
- Louisiana Gold Hot Sauce to taste
- pecan chips soaked in water, drained
METHOD:
Prepare a home-style smoker or barbecue pit according to manufacturer's
directions. When smoking in a barbecue grill, place the coals on
one side of the pit and light. (For perfect cooking on the grill,
I recommend Percy Guidry's Cajun Grill from Lafayette.) Replace
the grill and prepare venison as follows. Rub the roast well with
the Steen's Cane Syrup and season to taste with salt, pepper, granulated
garlic and hot sauce. Melt the butter over medium-high heat and
add to the marinade. Using the injector provided with the marinade,
inject the roast slowly, until all has been used. Sear the roast
quickly on top of the hot coals to brown evenly and then place on
the opposite side of the grill away from the coals. Place pecan
chips, 2 to 3 handfuls at a time, over the hot coals during the
cooking process to flavor the roast. Cover pit and open air vents
to maintain a temperature no less than 275 degrees and no more than
350 degrees. Cook 3 hours or until internal temperature reaches
135 degrees for medium rare.
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