Question I have a boned and tied venison roast weighing about 3 pounds. Can I put it on the spit and rotisseri it in front of a vertical gas flame? I have an instant read thermometer to use to ensure I do not over cook it. I plan to marinate the roast at least over night, but should I baste with oil or ?? during the roasting time? Would this method of cooking dry it out too much? What might be an alternative?
Answer Elizabeth:
Sorry i didn't get the answer to you sooner, I was out of town dealing with the death of my Father.
Keith
I would say yes to all your questions. Before you tied it, you could have laid some bacon on the meat to ensure that there was fat evenly distributed in the roast. Just a suggetion. Avoid heavily flavored bacon unless you want the added taste. Just keep an eye on the thermometer. You might also want to place some foil behind the flame to improve the radiant heat distribution and increase the speed of cooking.
