Post Holiday Pairing Suggestions

[hotwine]

I would use the cube steak in a stew with lean beef cubes added for flavor.

For a roast, I prefer to smoke it like it was a beef brisket:
- Prepare an oak fire and bring the pit to 250F;
- sprinkle a dry rub on all sides of the roast. The rub should consist of equal parts black pepper, white pepper, garlic powder, onion powder, paprika and Lawry's Seasoned Salt.
- lay the roast directly on the smoker grill and cook for 15 minutes (modified from the brisket's recipe time of 45 minutes);
- remove the roast and wrap loosely in foil; return the roast to the smoker grill.
- continue cooking at 250F until the total time in the pit amounts to one hour per pound.
- Remove the foil package and open carefully to avoid spilling hot grease everywhere.
- Slice into one end to check for doneness; there shouldn't be any blood visible. Close the foil and return the roast to the pit if necessary.

Venison is naturally lean.... very lean... so it can dry out quickly if cooked too hot or too long. It may take practice to get your technique down with your specific equipment.