Cliff H.
Master Chef
Hey folks.
I am on vacation down in Texas and my nephew has a deer roast that he is putting in the oven overnight. I know nothing about deer roast other than it is lean. This one looks to weigh about 8lbs.
He plans to wrap in foil and bake in the oven at 250 overnight and serve for lunch tomorrow.
Does this sound like a solid plan ?
Should he cook at higher temp and less time ?
Internal temp ?
He wants it to be somewhat pullable and I don't have a clue.
Advice much needed.
I am on vacation down in Texas and my nephew has a deer roast that he is putting in the oven overnight. I know nothing about deer roast other than it is lean. This one looks to weigh about 8lbs.
He plans to wrap in foil and bake in the oven at 250 overnight and serve for lunch tomorrow.
Does this sound like a solid plan ?
Should he cook at higher temp and less time ?
Internal temp ?
He wants it to be somewhat pullable and I don't have a clue.
Advice much needed.