Goldie still waiting to go fishing with Larry, but he has too many projects in the works right now.
Friday I made a venison roast on the Weber and it turned out so good, I thought I would share the recipe.
Marinade: Mix together the following in a bowl
1/2 bottle of Paul Newmans raspberry vinegar
1/2 botttle of Paul Newmans Italian vinegar
1/2 cup of soy sauce-lite
1/2 cup good quality balsamic vinegar
1/4 cup of hickory smoke marinade
Marinade your vension roast for at least a week in the frig. Turn over when ever you remember during this time
When ready to grill, take meat out of marinade and let warm up to room temperature. Your roast will be more tender if you let it warm up first opposed to placing on grill right from the frig.
Get your charcoal ready, soak chunks of apple, hickory, and oak
Make a little pan out of foil and put the soaked chunks on this in the middle and bottom grate of Weber
Add your hot coals on the outer edge of Weber, will make a circle around your chunks.
Add the cooking grate
Place sliced organic oranges and thick onion slices in middle of grate; placed over the soaked wood chunks, put your meat on top of this. I placed a loose cover of foil on top too.
Put the lid on, and I left it alone for 45 minutes and then checked for doneness.
I do not always like marinaded meat, but this roast was excellent and so tender I just wanted to share