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Message: <blockquote data-quote="jtillman" data-source="post: 137879" data-attributes="member: 904"><p>It's been awhile since I've done this with a deer, but one of my favorites (and family favorite....even for the people that 'hate venison')</p><p></p><p>[h=3]Southwest Smoked Venison[/h]<span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'"><strong>Ingredients</strong></span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">• 5 lb venison roast</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">• Bacon strips</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'"><strong>Rub:</strong></span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">• 2 tbsp paprika</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">• 1 tbsp chilli powder</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">• 1 tbsp ground cumin</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">• 1 tbsp ground coriander</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">• 1 tbsp sugar</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">• 1 tbsp salt</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">• 2 tsp dry mustard powder</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">• 2 tsp thyme</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">• 2 tsp curry powder</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">• 2 tsp cayenne </span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'"><strong>Guacamole:</strong></span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">• 1 avocado, peeled and pitted</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">• 1/3 c sour cream</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">• 1/4 c chopped fresh coriander</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">• 1 tbsp limejuice</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">• 4 to 6 drops hot sauce</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">• salt and pepper to taste</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">**Or just buy a jar at the grocery store**</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'"><strong>Preparation</strong></span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">Combine rub ingredients and massage into venison roast. Cover with plastic wrap and refrigerate 6 to 8 hours or overnight. Remove from refrigerator and let stand for 30 minutes.</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">Before putting the roast on the smoker, wrap the roast in bacon.</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'"><strong>Smoking Method</strong></span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">Preheat the smoker to between 220°F and 250°F. Smoke for approximately 4 to 6 hours or until your roast is done to your choice, I chose 150°F. I used Applewood chips and apple juice/water mix for the steam. </span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'"><strong>To Serve</strong></span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">Combine all guacamole ingredients in a blender or food processor and blend until smooth. Let venison stand 5 minutes, slice and serve with the guacamole.</span></span></p></blockquote><p></p>

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