Fall is by far my favorite time of year, and this fall has been extra special, with my 10 year old daughter starting her first full season deer hunting with me, and taking her first buck!
We felt it was fitting to honor her success at the Thanksgiving table this year by doing something special with some of her venison, and what better way than a standing rib roast. It was out”standing”!
What you’ll need:
Fresh venison rib roast, cut from the back loin section, trimmed
Old WoodFire Grill KK’s 10 BBQ Rub
Montreal steak seasoning
Chopped parsley flakes
2-3 strips of bacon
Cast iron skillet
Hickory, pecan, Apple or mesquite wood
Start out trimming the fat and silver skin from the roast. Here is ours prior to trimming.
Season the roast with the Old WoodFire Grill KK’s 10 BBQ Rub and let it rest for a couple of hours. You can leave it at room temp for a couple of hours, if it’s going to be longer before you cook it, go ahead and refrigerate it. But take it out about an hour or so prior to cooking to let it come up to room temp, or close. Just prior to going on the grill or smoker, lightly brush the roast with olive oil, then lightly coat with Montreal steak seasoning and parsley flakes. Optionally, you can lay a couple of strips of bacon across the top of the roast to help with moisture if you desire. For this cook, I did use the bacon, but I’m not sure it was necessary.
Cook the roast over indirect heat, at 350-400 degrees, for 30-45 minutes, or until the internal temperature is 120 degrees. Put a few pieces of wood on the coals to give it a nice smoky flavor. Hickory, pecan, mesquite or Apple would work well. I mixed pecan and Apple. While the roast is cooking, place a cast iron skillet directly over the heat and let it get hot, I’m talking white hot. Be careful not to touch the skillet handle. When the roast has reached 120 degrees, place it top down in the hot skillet and let it sear for about 1-2 minutes. This will put a nice crust on the outside of the roast. Place the roast in a Tupperware or glass bowl and cover it with a kitchen towel, letting it rest for about 10 minutes. I cannot over stress enough how important it is to pull it at 120 degrees, as you do not want to over cook it. I was shooting for medium rare, as that is what suits my taste buds, but even if you want medium, pull it and let it rest a little longer to achieve more doneness. Well done venison will not give you a good finished product, in my opinion, as it will be too dry.