Smoked Venison Roast

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Smoked venison roast is a juicy, flavorful dish that is sure to please any crowd. The key to this recipe is the smoking process, which infuses the meat with a deep, rich flavor. 

Smoked Venison Roast
Smoked Venison Roast

This dish is perfect for a special occasion or a casual Sunday dinner. Best of all, it is relatively easy to prepare. Simply marinade the meat overnight. Then, preheat your smoker and cook the roast until it reaches an internal temperature of 140 degrees Fahrenheit. The result is a tender, moist venison roast that will melt in your mouth. So what are you waiting for? Give this recipe a try and see for yourself how delicious smoked venison can be.

Smoked Venison Roast

Smoked Venison Roast

Savory Smoked Venison Roast you can try at home.
5 from 3 votes
Prep Time 15 mins
Cook Time 2 mins
Total Time 2 hrs 15 mins
Servings 6

Ingredients
  

  • ½ cup olive oil
  • 3 tbsp apple cider vinegar
  • 2 tbsp  soy sauce
  • 2 tbsp worcestershire sauce
  • 1 tbsp fresh rosemary
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 venison loin
  • 1 kosher salt

Instructions
 

  • In a mixing bowl, make your marinade. Whisk together the olive oil, apple cider vinegar, soy sauce, Worcestershire sauce, rosemary, garlic powder, black pepper, and onion powder until well incorporated.
  • Place the venison loin in a large zip-top bag and pour the marinade over the meat.
  • Seal the bag, transfer it to the refrigerator, and marinate for a minimum of 3 hours, or overnight.
  • When you’re ready to cook the venison, remove the meat from the marinade bag and season it all over with salt. Let the venison rest at room temperature for 30 minutes before smoking it.
  • Preheat the smoker to 225 degrees Fahrenheit.
  • Place the venison roast directly on the grill grates over indirect heat and close the smoker lid.
  • Smoke the venison until a meat thermometer inserted through the thickest part of the roast reads 140 degrees Fahrenheit, about 2 hours.
  • Remove the venison from the smoker and let it rest on a cutting board for 15 minutes before slicing and serving immediately.