Wet-Aged Venison Roast

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There are many great spice companies out there, but in my opinion Tacticalories Seasoning Co. is at the top of the list. The seasonings are manufactured in small batches, so they are shipped fresh without any fillers, MSG, or anti-caking agents. Tacticalories unique blend of spices are my go-to for everything from burgers to chili to fish tacos. Owner Casey Bard began releasing several spice kits for the holidays including Gobbler Hollow turkey brine and spice rub and the Prime Rib kit which I recently had the pleasure of trying on a wet aged venison roast. The Prime Rib spice kit includes Carvers Prime seasoning, Roasted Garlic & Rosemary Side Dust, Blackberry Merlot Glaze and Dipping Sauce, and a packet of Drinkin Dip.

I removed a vacuum sealed bottom round roast from the freezer from the buck my wife harvested this past fall and allowed it to thaw in the refrigerator. I planned to wet age the roast for around 28 days, removing the meat every two weeks or so to drain any blood before resealing. This process allows enzymes to break down connective tissue while vacuum sealing removes oxygen which can increase bacterial growth and can lead to spoilage. When the roast was finally ready to hit the smoker, mother nature had other plans. By the time the weather had improved, the roast had aged an extra week and was around 35 days.

The combination of the Tacticalories rub and sauce were delicious, and the roast was as tender as any backstrap I’ve eaten. The dusted roasted potatoes and steamed broccoli, which I also seasoned with Tacticalories Veggie Dust, were the perfect compliment.

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Wet-Aged Venison Roast

Recipe by John VileCourse: Wild Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes

Ingredients

  • 1 boneless venison round or shoulder roast

  • 1 Tacticalories Prime Rib Kit (Carvers Prime Rub, Blackberry Merlot Glaze and Dipping Sauce, Rosemary and Garlic Dust)

  • 1 Tacticalories Veggie Dust

  • 4-5 potatoes, cubed

  • 1 lb broccoli

Preparation

  • To wet age the venison, start by placing a vacuum sealed roast in the refrigerator for at least 28 days. Check the roast every week and once you begin to see an accumulation of blood, cut the bag open, drain the blood, and reseal the bag. Continue this process for at least four weeks.
  • After aging, remove the roast, season it liberally with Carvers Prime rub, apply a light drizzle of olive oil, and let it rest on the counter. Start your pellet grill and set it to 400 degrees Fahrenheit.
  • Drizzle olive oil over the cut-up potatoes, sprinkle them liberally with Tacticalories Rosemary and Garlic dust and toss to evenly coat. Spread the potatoes on an oiled sheet pan and place them in the smoker for about 45 minutes until they are fork tender. Give them a final dusting of seasoning when they are done.
  • Once the roast has come to room temperature, place it on the pellet smoker. The goal is to give the roast a nice reverse sear by first cooking it on the pellet grill until it hits an internal temperature of around 110 degrees Fahrenheit.
  • After removing the roast form the smoker, give it a quick sear on all sides and remove it when it hits an internal temperature of 130 degrees Fahrenheit which should only take a few minutes.
  • Allow it to rest on a cutting board for 10 minutes before slicing. Drizzle slices with warm Blackberry Merlot dipping sauce and serve with roasted potatoes and steamed broccoli.

John Vile

I live in NE Pennsylvania with my wife and two children. My passions include chasing whitetail deer during archery season, hunting waterfowl on local creeks, rivers, and agricultural fields, freshwater fishing, and assisting my wife with the vegetable garden. I spend almost every available minute on the water and in the woods with my kids and wife, and for us, spending time in the outdoors as a family is a way of life.

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