Spit-Roasted Marinated Venison Round
There's something visceral about watching a big hunk of meat slowing turning over fire. Maybe it goes back to a time when we lived in caves and discovered that poking a stick through our kill and holding it over the fire improved its flavor and overall edibility.
Today, we do our spit roasting on our Everdure by Heston Blumenthal charcoal grill. It's the perfect cooking tool for this venison recipe. We use a combination of charcoal and chunks of wood like hickory or pecan for extra smoke flavor. The 54-inch grill features electric ignition and a smooth, quiet rotisserie with an adjustable height. With adjustable sliding clamps and a full-width spit, it's perfect for everything from small venison roasts all the way up to a decent-size wild hog.
Venison top, bottom, and eye of round, left connected
1 teaspoon ground rosemary
1 teaspoon ground sage
1 teaspoon dried thyme
½ teaspoon dried basil
Freshly cracked black pepper
2 cups red wine
1 cup soy sauce
½ cup balsamic vinegar
4 cloves minced garlic
1 tablespoon dried rosemary
Place the well-trimmed roast in a glass or plastic container large enough to allow it to lie flat. Blend the marinade ingredients well. Reserve 1 cup of the marinade to baste the roast with as it cooks. Pour the rest over the roast. Cover tightly with plastic wrap and refrigerate overnight.
Slide your rotisserie's spit through the center of the roast and secure in place. Heat your rotisserie to medium-high or start an even bed of charcoal. If using a charcoal grill like the Everdure by Heston Blumenthal, add a chunk or two of seasoned hickory or pecan wood for extra flavor.
Cook times can range from 45 minutes to 1 1/2 hours or more, depending on thickness of the roast and temperature of your coals. Baste every 15 minutes with the reserved marinade.
Remove the roast from the spit and let it rest, lightly tented with foil, for 15 to 20 minutes. Slice thinly, across the grain, before serving. Save leftovers for next-day sandwiches.