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Rough Cooking
• Rough Cooking: Season #4
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• Archives: Season #1
• Archives: Season #2
• Archives: Season #3


Season 2 Cooking Recipes
Episode 1
  Season Opener Chili  
Episode 2
  Duck and Seafood Paella  
Episode 3
  Venison Paillard
with Sweet & Sour Onion Relish  
Episode 4
  Wild Turkey
with Fruit Stuffing  
Episode 5
  Giant Trappers Sized Breakfast  
Episode 6
  Pheasant in Sherry Orange Honey Sauce  
Episode 7
  Caribou Tagine  
Episode 8
  Brook Trout
with Caper and Lemon  
Episode 9
  Garbage Can Venison Haunch  
Episode 10
  Goose Breast
with Maple Raspberry Glazed Onions  
Episode 11
  Whole Grilled Moose Tenderloin
in Black Currant Glaze  
Episode 12
  Venison Ribs  
Episode 13
  Trappers Stew  

Season 2 Rough Cooking Recipe List > Episode 9 Recipe

Garbage Can Venison Haunch

Burn out a new or clean garbage can over open fire to remove residue from the factory. Pre-light 2 -10 lb bags of charcoal briquettes.
Injection marinade: whiskey and maple syrup
Rub sea salt all over
Wild In The Kitchen - Spice Rub 
Yukon potatoes with a slice of garlic
Olive oil

    • Lay foil on ground to catch moisture to re-hydrate meat while slow cooking
    • Suspend venison roast on roasting spit and cover with garbage can.
    • Half of the bag around the outside bottom of can and the other half on top of can.
    • Cook for about 2.5 hours for a 20lb roast (medium rare).
White wine vinegar
Olive oil
Salt
Blueberries
Ginger 

For complete information see the video above. 

For more information about Episode 9


Brought to you by:

Game Spices & Marinades


Garbage Can Venison Haunch


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