This looks amazing!

I don't know how I missed this the first time.....looks awesome!

Remember low and slow is fine, but theres a point the cut of meat whatever you gonna use will dry out eventually and become very tuff, before you get there pull the meat, we have a big smoker at work and i did some cuts just before tnxsgiving, did a low, slow smoke about 4hrs, very tender, but it was farther awasy from the firebox on the pit, usual garlic, onion rub on it, some light Pork rub, guys at shop never compained about it, had no leftovers, so that told the story!...

The meat in center was a bit rare, excellent flavor!....

Give it a go, make notes for next time when you cook!....


hunt/cook safe....

The best stew is made as follows:

2 lbs of venison
Adobo garlic seasoning with pepper
1 large red onion
1/2 lb mushrooms
4 cups of flour
1 1/2 cup olive

4 cups flour in bag add 4 tablespoons of Adobo garlic seasoning

Dredge venison in flour and brown in oil

then saute mushrooms and onions

Add 2 cups of water or beef broth.

Combine all in pressure cooker and cook under pressure for 40 minutes. Use remaining flour to thicken gravy
Salt and pepper to taste

Simple but all who have tried it love it

That sounds good