Ingredients
• 2.5 kg (5 lb) venison roast
Rub:
• 30 ml (2 tbsp) paprika
• 15 ml (1 tbsp) chilli powder
• 15 ml (1 tbsp) ground cumin
• 15 ml (1 tbsp) ground coriander
• 15 ml (1 tbsp) sugar
• 15 ml (1 tbsp) salt
• 10 ml (2 tsp) dry mustard powder
• 10 ml (2 tsp) thyme
• 10 ml (2 tsp) curry powder
• 10 ml (2 tsp) cayenne
Guacamole:
• 1 avocado, peeled and pitted
• 90 ml (1/3 c) sour cream
• 60 ml (1/4 c) chopped fresh coriander
• 15 ml (1 tbsp) limejuice
• 4 to 6 drops hot sauce
• salt and pepper to taste
Preparation
Combine rub ingredients and massage into venison roast. Cover with plastic
wrap and refrigerate 6 to 8 hours or overnight. Remove from refrigerator and
let stand for 30 minutes.
Smoking Method
Preheat the Bradley Smoker to between 105°C and 120°C (220°F and 250°F).
Place the venison roast in the Bradley Smoker and using Mesquite flavour
bisquettes smoke/cook for approximately 4 to 6 hours.
To Serve
Combine all guacamole ingredients in a blender or food processor and blend
until smooth. Let venison stand 5 minutes, slice and serve with the
guacamole.
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