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LID wrote:
> [ . . . ]
> I think you're making a mistake by low-slow-cooking a venison roast.[]

> One way I like to cook a venison roast is to marinate it, then coat it
> as thickly as possible with kosher salt. I then roast it in a roasting
> dish at 350-degrees until it reaches an internal temp of around 135 to
> 140 degrees, which is rare to medium-rare. The salt will have formed a
> shell around the meat. You can make a show of cracking it open, then
> amaze your guests with the fact that the meat is juicy and not at all
> salty.
>
Stan, I totally agree with you about not slow cooking venison. I like to
quick sear it on all sides in a real hot fry pan with beef or pork fat,
then grill it directly over the coals 'til it gets to about 125 or 130 F
internal. Haven't tried that coating it with Kosher salt routine. Maybe
next time.

> Whatever you decide, enjoy the meat.

Oh, yeah!

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/