What’s the best cut of venison? Everyone assumes that backstrap is a favorite, and it is, but the top round is right up there with it. Located on the inner portion of the deer’s ham, the top round is perfect for steaks or cooking nice and rare for some thin sliced venison.

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The top round is one of the tastiest cuts of venison and this quick and easy recipe is the perfect way to prepare it. Images by author

One of my favorite ways to prepare a good top round is to roast it over open coals. It cooks quickly, 45-60 minutes or even a bit less, depending on the size of the deer. Just monitor the internal temperature and pull it at around 120 degrees for medium-rare.

I went with a Texas style brisket rub for this one. It’s big on flavor and it makes a nice crust on the roast. The rub is black pepper, kosher salt, pork rub, and garlic powder.

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Four simple ingredients make up the Texas style rub.

Trim the roast of all fat and connective tissue. Mix the rub ingredients and pack the mixture onto all surfaces of the meat.

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Mix the rub ingredients in a bowl.

Don’t worry about over seasoning; you will cut the roast into thin slices, so only a tiny amount of the rub will make it to the plate.

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Coat the surface of the meat well.

Once you have the roast well seasoned, let it rest on the counter for about 30 minutes. This allows the salt to carry the rub flavors into the meat and lets the center of the roast warm a bit, making it cook more evenly.

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After the rest, place the roast onto a preheated pellet grill at 350 degrees or directly over charcoal or wood coals. Cook for 20 minutes, then flip the roast. Cook another 20-30 minutes or until the center of the roast reaches 120 degrees.

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Cook on the grill or over hot coals until the center reaches 120 degrees for medium-rare.

Remove the roast from the grill and tent with aluminum foil. Allow the roast to rest for 10-15 minutes before slicing thinly across the grain for maximum tenderness. I like to serve this one as a main dish alongside potatoes or rice and with a vegetable, or piled high on a bun for a nice sandwich.

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