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

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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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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