If you’re looking for a delicious and unique way to cook venison, try this smoked venison recipe! The tenderloin is marinated in a flavorful mixture of olive oil, lemon juice, garlic, salt, and pepper, then smoked to perfection in a smoker. The result is a juicy, tender piece of meat with a smoky, savory flavor that impresses your friends and family.
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Whether you’re a seasoned deer hunter or just looking to try something new, this recipe will indeed become a favorite. So grab your venison, fire up the smoker, and get ready to enjoy a delicious meal.
Smoked Venison Ingredients
To make this smoked venison recipe, you will need the following:
- 1 venison tenderloin
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves of garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
How to Make Smoked Venison
To make this smoked venison recipe, you will need to follow these steps:
- 1. Place venison in a bag or bowl.
To start this recipe, you will need to put the venison tenderloin, a cut of meat from the deer, into a zip-style bag or large bowl. This is where you will marinate the meat before cooking it.
- 2. Make the marinade
To make the marinade for the venison, you will need to put the olive oil, lemon juice, minced garlic, salt, and pepper into a blender or small food processor. Then, you will need to process the ingredients until they are well mixed and the garlic is broken down into small pieces.
- 3. Marinate The Venison.
To marinate the venison, you must pour the marinade over it and massage it into the meat. This will help the marinade to penetrate the venison and add flavor. Once the marinade has been applied, you will need to cover the venison and refrigerate it for at least 4 hours or overnight. This will allow the marinade flavors to fully develop and infuse into the venison.
- 4. Prepare the venison for cooking.
To prepare the venison for cooking, remove it from the marinade and rinse it. This will help to remove any excess marinade from the surface of the meat. Once the venison is rinsed, pat it dry with a paper towel. This will help remove any remaining moisture from the venison’s surface, allowing it to cook more evenly.
After patting the venison dry, you will need to let it come to room temperature for 30 minutes. This will help ensure that the venison is evenly cooked and doesn’t dry out while cooking.
- 5. Preheat the smoker.
To preheat the smoker, you will need to set it to 225°F. It is essential to preheat the smoker to the correct temperature before cooking the venison, as this will help to ensure that the venison cooks evenly and to the desired level of doneness.
- 6. Cook the venison in the smoker.
To cook the venison in the smoker, you will need to place it in the smoker and cook it for 1 1/2 to 2 hours, depending on the thickness of the meat. You will need to use a meat thermometer to check the internal temperature of the venison. The internal temperature should reach 130°F for rare or 140°F for medium rare. It is essential to avoid cooking the venison to medium, as it should remain juicy.
- 7. Let The Venison Rest And Serve.
After cooking the venison, you will need to let it rest for 10 minutes before slicing and serving (check out our list of the best BBQ knives). You can sprinkle some extra black pepper on top if desired. Enjoy!
What Smoker to use for Smoked Venison
Several types of smokers can be used to make this smoked venison recipe. Some standard options include:
These smokers use wood pellets as the fuel source and an electric heating element to produce smoke. Pellet smokers are convenient and easy to use, as they typically have a built-in temperature control system and require minimal attention during the cooking process.
These smokers use charcoal as the heat source and wood chips or chunks to produce smoke. Charcoal smokers can be more labor-intensive, as you must tend to the coals and adjust the temperature manually. However, many have a deeper, more authentic smoky flavor than other smokers.
These smokers use electricity to heat the wood chips or pellets, producing smoke that flavors the food. Electric smokers are convenient and easy to use, as they typically have a built-in temperature control system and require minimal attention during the cooking process.
No matter what type of smoker you choose, be sure to follow the manufacturer’s instructions for proper use and maintenance. With a bit of practice and patience, you’ll be able to produce delicious smoked venison (and other meats) in no time!
Best Sides for Smoked Venison
Here are some tasty side dishes that would go well with this smoked venison recipe:
- Grilled vegetables: Try grilling a mix of vegetables, such as zucchini, bell peppers, onions, and asparagus, and serving them alongside the venison.
- Roasted potatoes: Cut potatoes into wedges or chunks and toss them with olive oil, salt, and your choice of herbs or spices. Roast in the oven until they are crispy and tender.
- Sauteed greens: Quickly saute a batch of greens, such as spinach, kale, or collard greens, in a pan with garlic and olive oil.
- Baked beans: Serve a batch of classic baked beans for a hearty, filling side dish.
- Coleslaw: Make a simple coleslaw by shredding cabbage and carrots and tossing them with a homemade or store-bought dressing.
- Smoked Mac and cheese: This creamy and delicious side dish is always a hit with kids and adults alike.
- Corn on the cob: Grill or boil some ears of corn and serve them with butter and salt for a simple and satisfying side.
- Dinner rolls: Serve warm, fluffy dinner rolls to soak up all that delicious smoky venison juice.
- Salad: Make a simple green salad with mixed greens, cherry tomatoes, and your choice of dressing.
- Grilled fruit: Grill up some fruit slices, such as peaches, apples, or pineapples, for a sweet and tasty side dish.
Smoked Venison Recipe
- BBQ Grill Accessories (Tongs)
- wood chips Oak, Walnut or Hickory
- Mixing bowl or ziplock bag
- 1 lb Venison tenderloin
- 2 tbsp 2 olive oil
- 2 tbsp 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 tsp salt
- ⅓ tsp black pepper
- Place the venison tenderloin in a zip-style bag or large bowl.
- In a blender or small food processor, combine the olive oil, lemon juice, minced garlic, salt, and pepper. Process until well mixed.
- Pour the marinade over the venison and massage it into the meat. Cover and refrigerate for at least 4 hours, or up to overnight.
- When you are ready to cook the venison, remove it from the marinade and rinse it off. Pat the venison dry and let it come to room temperature for 30 minutes.
- Preheat your smoker to 225°F.
- Place the venison in the smoker and cook for 1 1/2 to 2 hours, depending on the thickness of the meat. The internal temperature should reach 130°F for rare or 140°F for medium rare. Avoid cooking the venison to medium, as it should remain juicy.
- Let the venison rest for 10 minutes before slicing and serving. You can sprinkle some extra black pepper on top if desired. Enjoy!
Smoked Venison FAQs
Here are some frequently asked questions about this smoked venison recipe, along with answers: