Tried something different the two deer I killed last Fall, breaking down the hind quarters into smaller, single-muscle cuts. Just coated this one in piment d’espelette and smoked it at around 180 degrees, then salted as it rested and finished with a little Fresno chili olive oil. If you’ve ever thought of venison as tough or “gamey,” come on over—I’d be happy to change that perception.

Smoked venison roast with piment d' espelette and Fresno chili olive oil