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Venison Roast - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Venison Roast

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  • Venison Roast

    Hey
    Do any of you Deer hunters in the states or Canada that own WFO'S have any Recomendations for doing a leg of venison in an oven.
    Bricks.

  • #2
    Re: Venison Roast

    First of all you have to catch a deer, then you have to cut a leg off without the deer noticing too much.

    Other than that Id say its pretty much like roasting a leg of lamb pound for pound, kilo for kilo.
    The English language was invented by people who couldnt spell.

    My Build.

    Books.

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    • #3
      Re: Venison Roast

      Hello bricks,

      In my experience venison is quite variable in flavor and fat content. It depends on how it is handled by the hunter and processor and a lot on the deer's diet. If the meat is mild and fatty (good luck) then treat it like lamb. If it is lean and strongly flavored then place bacon or additional fat on it while roasting. A good way to roast red meat is to marinate it in a dry "rub" made of paprika, salt pepper and other strongly flavored seasonings. Look for "jerk rub", Jamaican rub or other dry rub recipes on the internet.

      Here's a recipe author Steven Raichlen recommends. It's a four part rub made from Kosher salt, paprika, cracked black pepper and brown sugar. You can also add other spices such as garlic powder, onion powder, celery seed, cumin, and other favorites to the basic four part rub. Adjust the additions to your personal taste.

      Cheers,
      Bob

      Here is the link to my oven number 1 construction photos!

      Here is the link to my oven number 2 construction photos!

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      • #4
        Re: Venison Roast

        Hi Bob,
        The recipe sounds really nice.I can't wait for winter to harvest some meat and give it a try.
        Bricks.

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