Cajun Venison Roast
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INGREDIENTS Two (5-pound) venison shoulder, neck, or rump roast
2 to 3 tablespoons Liquid Crab Boil
1 white onion, finely chopped
2 cloves garlic
2 tablespoons cooking oilPut oil in cast iron dutch oven and heat; then add onions and garlic. When onions are clear, add roast and brown on each side. Add water. Bring to a boil and add liquid crab boil.
Simmer roast in mixture for about 2 hours. Remove roast from dutch oven and put in smoker over indirect heat.
Let the roast cook until tender; usually about 3 to 4 hours. Remove roast and slice while hot.
NOTES - Use just enough water to put about 1 to 1-1/2 inches in bottom of pot. Hickory, mesquite, or pecan chips soaked in water work best for the grill. The liquid crab boil is concentrated. If you use too much, watch out!