My nephew hunts, so I regularly get cuts of venison, moose, and sometimes grouse. Lucky me! I have a moose roast in the freezer that I am thinking about cooking in my pellet smoker. Moose tends to be very lean, and needs to be cooked to well-done (because it carries trichinosis). Normally I would pot-roast it to prevent it from drying out, but I'm curious to combine the gamey moose flavour with a smokey flavour.
I don't feel that wrapping the roast in bacon would be sufficient to prevent it from drying out. I've read about people inserting lardons (strips of pork fat) to introduce fat into the interior of lean cuts of meat. Has anyone ever tried this? Any suggestions regarding technique?
Thanks!
I don't feel that wrapping the roast in bacon would be sufficient to prevent it from drying out. I've read about people inserting lardons (strips of pork fat) to introduce fat into the interior of lean cuts of meat. Has anyone ever tried this? Any suggestions regarding technique?
Thanks!
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