I opened what I thought was a deer roast the other night. It turned out to be cubed. I had some drippings from a brisket earlier that day. I decided to marinate the pieces in the brisket juices. They ended up being in the fridge 3 or 4 days before I was able to cook them.
I coated the venison in Fine Swine and Bovine and wrapped each with bacon. They went on the kettle until the bacon was done. A little long for the deer meat but this is really tender venison so it worked well. I believe the faster you can cook the bacon the better here. Ideally the venison would be no more than medium rare.
The fine Swine and bovine is perfect for this!
Sorry for the poor picture quality....
