Sunday, October 5, 2014

Hunter's Supper!

Smoked Grouse and Venison Loin
The grouse Dan bagged yesterday was brined with maple syrup for 18 hours, then given a shake of s&p and a slather of butter before going on to the Traeger smoker for 1 1/2 - 2 hours at 200f (I was peeking). Pulled it at 160f.

The venison loin was rolled in Penzey's Venison Spice, left to sit for an hour under refrigeration, then rolled in turbinado sugar before smoking.  I pulled it at 130f, covered it in foil and a heavy towel on the counter for 20 minutes to finish cooking.

Results: both moist, tender, and neither were gamey.  Success!!