The inside round steak from deer is about the most tender cut you will find. A stunning piece of meat that requires very little in terms of preparation and flavoring. Here I’m smoking it using apple wood.
- 2.2 lbs inside round from fallow deer
- 1 tsp salt
- 3 chunks apple wood
- Trim the meat if needed. Pat it dry with a paper towel. Apply a dry brine the night before.
- Get your grill started using indirect heat. Have it running at 120-150° C/ 260–300° F.
- Place the apple wood chunks on the fire, and the meat on the cooler side with a thermometer in it. Close the lid, and smoke its inner temperature reaches 54° C / 130° F.
- Once done, give it a quick sear on the hot side of the grill, then wrap it in aluminum foil and a towel, and let it rest for 15-20 minutes.
- Unwrap it, cut thin slices and serve it, why not with a porter beer sauce?