Blasphemy! Making a “Texas-style” roast indoors just ain’t right.
Here’s the deal. Not everyone owns an outdoor cooker. Others can’t get past the snow bank to even find the barbecue, but they’d still like to turn a big deer roast into something that’s long on flavor and eats like a pot roast.
The process is pretty much the same as cooking it outdoors, and the aroma of the slow-roasted venison will linger in your kitchen long after the meat has been digested.
It’s best prepared in a heavy-duty roasting pan. A Dutch oven with a lid is ideal.
Texas-Style Hindquarter Oven Roast
- 1 3 to 5 pound venison roast, boneless, tied tightly with butcher string or net
- 1 12-ounce beer
- heavy dut foil
- ½ cup Kosher salt
- ½ cup coarse ground black pepper
- 2 tbsp paprika
- 2 tbsp garlic powder
- 2 tbsp chili powder
- 2 cups water
- ½ cup lemon juice
- 1 tsp kosher salt
- 1 stick butter, melted
- 1 tbsp granulated garlic
- 1 tbsp onion powder
- Prepare rub. Combine rub ingredients in any container, and rub into roast. Wrap the roast snugly with plastic wrap, and place in the refrigerator for 12 to 24 hours.
- Prepare mop sauce. Combine all ingredients in a bowl. Mop sauce will be applied to roast wth a pastry/basting brush or spoon.
- Preheat oven to 400 degrees. Remove roast from refrigerator, and remove plastic wrap. Place in a roasting pan, and brown evenly on all sides, rotating the roast when browned. When browned, add 1 can beer to the pan. Cover with lid or foil, reduce heat to 325 degrees and cook for 1 hour. Remove lid, and apply mop sauce every 15 to 20 minutes until internal temperature reaches 155 degrees. Remove from oven, and set on a large sheet or two of foil. Baste once more, and wrap with the foil. Place the foil-wrapped roast back in the pan, and return to the oven. Cook for 2 hours more.