What kind of roast is this?

[Sccritterkiller]

When in doubt sous vide....

 

[Lytro]

Rare is the way to eat deer, elk, and antelope IMO. I process all my animals and keep the rounds whole after trimming the outer silver skin.

If you want to try something other than a slow cook:
- Coat in avocado oil
- Heavy rub (Tacticalories Prime Carve is my favorite with deer/elk)
- Throw on the smoker at 205 until it hits about 120
- Sear as hot as you can in an oil & butter mix (cast iron or flat top)
- Slice thin and finish with coarse sea salt

I usually coat a couple potatoes or sweet potatoes in oil, coarse salt, pepper, and garlic to toss on the smoker 30-60 minutes before the meat to have as a side. The leftovers are great sliced thin on salads, sandwiches, or crisped up on a flat iron for tacos. My wife actually says it's just as good as backstrap this way.