Last Fall's Harvest, This Spring's Sunday Dinner.....

I harvested a very nice deer last fall in the Sierra and have been enjoying various ways of preparing the amazing flesh from that beautiful animal. I've avoided though the smoker. I'd never smoked wild game and was worried that I'd ruin it and it'd come out dry and tough. Most of the recipe's I'd found either called for wrapping the meat in an armor plate of bacon or in some way braising it in the smoker. I wanted this stuff to still taste like venison, not bacon.

Decided to give it a whack this weekend though with a roast that had a fairly good bit of thin silverskin running all through it. I didn't label it when I butchered the deer so I don't recall if it came from the shoulder or hind 1/4. I figured if I kept it low/slow long enough I could get that stuff to break down and contribute some moisture.