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 Smoked venison roast with piment d' espelette and Fresno chili olive oil](https://paprikastudios.com/wp-content/uploads/2019/03/IMG_7200.jpg)