What's on the smoker today?

A buddy of mine recovered a roadkill fawn near Gunnison, which I thought would make a great subject of an experiment in smoking a quarter whole. Brined it for 24 hrs, seasoned with one of the new Meateater seasoning mixes (it was a gift), lathered it in lard on the bottom and covered it in bacon, and threw it on the smoker with mesquite and pecan chunks.

About 4 hours in, I took the bacon off, and applied a mustard based low-country BBQ sauce to the whole thing, then put it back in the smoker for 3 hours. I finished it for 2 hours at 275 in the oven wrapped in foil with poblano peppers, onions, garlic, scallions, and Palisade Brewing Imperial Porter. I sliced it thin, and we had it on my wife's homemade sourdough, melted provolone, and homemade bread and butter pickles.

It really came out excellent, and I was really impressed by the tenderness. The only downside of finishing in the oven is the moisturizing/losing of the smoked crust. Not sure I would really change anything I did, except maybe experimenting with different spices/seasonings. Was a pleasure to try fawn for the first time, and that it didn't go to waste on the side of the highway.
 

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A buddy of mine recovered a roadkill fawn near Gunnison, which I thought would make a great subject of an experiment in smoking a quarter whole. Brined it for 24 hrs, seasoned with one of the new Meateater seasoning mixes (it was a gift), lathered it in lard on the bottom and covered it in bacon, and threw it on the smoker with mesquite and pecan chunks.

About 4 hours in, I took the bacon off, and applied a mustard based low-country BBQ sauce to the whole thing, then put it back in the smoker for 3 hours. I finished it for 2 hours at 275 in the oven wrapped in foil with poblano peppers, onions, garlic, scallions, and Palisade Brewing Imperial Porter. I sliced it thin, and we had it on my wife's homemade sourdough, melted provolone, and homemade bread and butter pickles.

It really came out excellent, and I was really impressed by the tenderness. The only downside of finishing in the oven is the moisturizing/losing of the smoked crust. Not sure I would really change anything I did, except maybe experimenting with different spices/seasonings. Was a pleasure to try fawn for the first time, and that it didn't go to waste on the side of the highway.

A buddy of mine recovered a roadkill fawn near Gunnison, which I thought would make a great subject of an experiment in smoking a quarter whole. Brined it for 24 hrs, seasoned with one of the new Meateater seasoning mixes (it was a gift), lathered it in lard on the bottom and covered it in bacon, and threw it on the smoker with mesquite and pecan chunks.

About 4 hours in, I took the bacon off, and applied a mustard based low-country BBQ sauce to the whole thing, then put it back in the smoker for 3 hours. I finished it for 2 hours at 275 in the oven wrapped in foil with poblano peppers, onions, garlic, scallions, and Palisade Brewing Imperial Porter. I sliced it thin, and we had it on my wife's homemade sourdough, melted provolone, and homemade bread and butter pickles.

It really came out excellent, and I was really impressed by the tenderness. The only downside of finishing in the oven is the moisturizing/losing of the smoked crust. Not sure I would really change anything I did, except maybe experimenting with different spices/seasonings. Was a pleasure to try fawn for the first time, and that it didn't go to waste on the side of the highway.
You had me at homemade sourdough, but when I saw the marinade bucket I got a little choked up.
 
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Debating P'Bossing a market purchased duck or doin' it Honey Balsamic Roasted in the oven...the oven route looks tasty but sure sounds fussy.
 
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