Warning: this venison recipe is not for the faint of heart. It is, though, perfect for those who are looking for an authentic cooking experience, those who hunt their own game and gather their ingredients. Although the “water wheel spit” element is probably not going to come in handy anytime soon (unless you are a serious survival type), it makes for a cook that looks almost as impressive as it tastes! We strongly suggest that you watch the entire video below – you will not regret it.

What You Will Need

  • Whole deer (in video: 18 month old Fallow Prickett)
  • Salt and Pepper
  • Dry Chili Pepper
  • Cumin
  • Wild spices and herbs (wild garlic, ground ivy, etc)
  • Rendered beef fat

Water Wheel Spit Roasted Whole Venison Recipe


The venison will be cooked on a spit over a live fire, so make sure you know how to start one and keep it going at a steady intensity! Secure the venison on the spit, and while it begins to cook you can start mixing the baste.

Crack the pepper in a mortar, then add the cumin, salt and chopped dry Chili. Finely chop up the ground ivy, wild garlic and any other wild ingredients you gathered. Mix everything in the mortar, add some rendered beef fat and smash it up into a paste.

Spread the baste on the venison. At this point you can also inject the meat with flavored beef fat.

The cook should take 5 hours approximately. Test its doneness by cutting into meaty spots of the deer.

When the beast is ready, pull it off the spit and feast upon the fruit of your hard work!

 

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