Smoked Venison Roast

Ingredients

• 5-7 lbs venison roast or venison loin or venison sirloin or venison shoulder (reserve pan juices for gravy)
• 2 cloves garlic, cut into slivers
• 1/2 lb bacon, chopped fine
• 1/2 cup olive oil
• fresh ground pepper
• 1 cup dry red wine

Venison Gravy (optional)

• 2 slices bacon
• 3 tablespoons flour
• 1 cup beef broth
• salt and pepper

Directions

1. 1

   Trim any skin or fat from meat; cut slits at intervals in surface of roast and fill with garlic and push in some of the chopped bacon; brush meat generously with oil and sprinkle heavily with pepper.

2. 2

   Pour 1/2 cup wine into water pan of smoker and fill with water; put in place over hot fire.

3. 3

   Place meat on rack in smoker; cover with lid and smoke 5 hours, feeding with a few charcoal briquets at a time to maintain cooking temperature; baste with remaining oil evry hour, working quickly so as not to disperse heat in smoker.

4. 4

   Test internal temperature, it should be at 130-135 degrees.

5. 5

   Place meat in a large Dutch oven, add remaining 1/2 cup wine and simmer 45 minutes longer, or until internal temperature reaches 165-170 degrees.

6. 6

   Serve hot with gravy or refrigerate and serve cold.

7. 7

   Venison gravy: cut bacon in small pieces and saute to render fat; stir in flour, add pan juices and broth gradually, stirring until smooth and thickened; taste and add salt and pepper if needed.