Acidic lime, lemon, and orange juices give this smoked and marinated venison roast its “high notes.” They’re the flavors that liven up your taste buds, much like a natural monosodium glutamate, but with fewer syllables and no adverse side effects.
This recipe works best with a hindquarter roast, preferably boneless, but it will work with any hunk of venison. For maximum flavor penetration, soak the roast in the marinade before rolling into a roast and tying.
Citrus, Herb, and Garlic Roast
- 1 3- to 5-pound venison roast
- ¼ cup lemon juice
- ¼ cup lime juice
- 1 cup orange juice concentrate
- 12 to 15 garlic cloves
- 1 cup fresh herbs – rosemary sage, oregano, thyme, etc., minced
- 2 tbsp kosher salt
- ¾ cup olive oil
- In a blender or food processor, combine lemon juice, lime juice, orange juice concentrate, garlic, herbs, and salt. Pulse to process, scraping down between pulses to blend ingredients. While motor is running, add olive oil in a thin stream until emulsified.
- Place roast in a plastic, glass, or ceramic container, and pour marinade over. Cover and refrigerate for 24 hours, turning roast often to infuse marinade.
- Remove roast from marinade, and place in a 225- degree smoker for 1 ½ to 2 hours, or until internal temperature is 135 to 140 degrees for medium-rare. Allow to rest for 10 to 15 minutes before carving into thin slices.