MEAT RECIPE
Smoked Axis Venison Roast
Dusty’s favourite meat is Axis venison from Hawaii, and he kindly brought a roast along to Joshua Tree so that we could cook it up. Axis deer is sweet in taste and has a beautiful delicate texture. It is well worth the effort to prepare a fire and cook it like this, but you can also cook up with your Traeger grill at home, with meaning and purpose. If you’re not into hunting but you want to try some delicious venison, there’s Force of Nature Meats in the U.S., and Fair Game Wild Venison in Australia.
Ingredients
2 pounds Axis deer roast
1/2 cup molasses
1/2 cup date paste
1 teaspoon fennel seeds
1 tablespoon black pepper
1 teaspoon anise seeds
2 tablespoons sea salt flakes
1 teaspoon onion powder
1 wheel of goat Brie cheese
Equipment:
Fire pit and grill grate
- Serves 4 -
HOW TO MAKE IT
Light your fire and let it burn down for an hour. You want low coals to roast your deer over.
In a mortal and pestle, add the fennel, black pepper, and anise, and grind down until it becomes a fine powder. Add in the sea salt and onion powder, and mix well.
In a bowl, add the molasses and date paste, and mix well. Add the roast to this and coat. Add the dry rub, and mix well.
Place on the grill grate over the fire that is at least 30 cm above the coals. Smoke over the coals for 20 mins, turning as needed. You want the internal temp to be (for medium rare) 130–135°F (54–57°C).
Rest meat. While resting, heat up a skillet and add the Brie cheese to the skillet. You want it to start to puff up, so the cheese melts inside the case that it has. Flip once so that it’s warmed on both sides. Once it’s heated and melted internally, place on a rock so it doesn’t keep cooking.
Slice the meat against the grain, and add to the skillet. Bust open the cheese and dip the meat into it.
To watch the video, head on over to my Youtube cooking channel.
