Florida Outdoors Hunting & Fishing Forums - FOHAF.COM

I just ate some real tasty venison. Ok its left over night so I was reheating some venison and some rosemary chicken. There was allot of oil from the chicken that ended up covering everything. So in this pan I had venison with potatoes and mushrooms and chicken with potatoes seasoned with rosemary.
The flavor of the chicken on the venison was unexpectedly great. I think I will try a venison roast with two leg quarters on top and see how it turns out. Any one ever do this before?

The only thing that would concern me would be the difference in temp, as chicken is cooked to a higher internal temp. May need to precook the chicken a bit. Heck, add some bacon grease to it while you're at it!!!

MMMMMMMMMMMMMMMMBACON!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I think you meen MMMMMMMMMMMMMMMMchibacacin!!!!!!!!!!!!!!!!!!!!!!!

So instead of a chicVen we make pichicVen or Bachicson.

I do have about 16lbs of bacon.

Iluv2hunt wrote:The only thing that would concern me would be the difference in temp, as chicken is cooked to a higher internal temp. May need to precook the chicken a bit. Heck, add some bacon grease to it while you're at it!!!

I want the venison roast fall apart. So the temps ok.Its just a long slow cook. almost like a chicken in a crokpot, all day while at work .

Yea this is and old buck every piece has been tough.

So i actually want the chicken almost disolved it so tender.