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Posted by on 29 Sep 2011 in Bradley Smoker | 0 comments

Bradley Smoked Venison with Vegetable Chips

Bradley Smoked Venison with Vegetable Chips

October heralds the arrival of game, and here, in the South West of England, we have access to lots of it writes Sandra Tate … I love most game (but draw the line at hare, for emotional reasons) but venison tops my list for flavour and versatility. You have cuts suited to slow cooking (and these are usually diced) as well as the tender areas of haunch, rump and loin. The latter deserve to be served pink, or they will be dry and tough. For those reasons I decided to cold smoke my small joint of venison rump and to then roast it briefly in a conventional oven. And so I salted it with herbs, then marinated it, and cold smoked it in preparation for cooking. For the overnight salting I chose to use a minimal amount of salt, a mere 10g, which I mixed with some finely chopped fresh rosemary and thyme, and a finely chopped clove of garlic. I rubbed this mixture into the surface of the...

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