Smoked Venison Backstrap Tomahawk Roast
The most phenomenal freshly-harvested Northern Michigan Whitetail Deer!!! Nearly 9 pounds of frenched venison roast. Seasoned with a fragrant blend of ancho chili, coffee and cocoa powder, brown sugar, an aromatic garden of dried herbs, kosher salt, black and cayenne pepper.
Source: Live Fire Republic
Ingredients
- rib bone-in backstrap roast, frenched and trimmed
- Olive oil
- T cocoa powder
- T espresso powder
- T ancho chili powder
- t brown sugar
- t roasted granulated garlic
- t onion powder
- t dried thyme leaves, plus additional to garnish
- t dried parsley flakes
- t cayenne pepper
- Date honey
- Kosher salt and fresh ground pepper, to taste