Smoked Venison

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Venison is one of the most decadent meats available, and it tastes even better when it’s smoked to perfection. Smoked venison is delicious and decadent, and it pairs well with many side dishes, so you can easily create an unforgettable meal your friends and family will remember for years to come. Typically, two cuts are best used for Smoked Vension: the loin and the shoulder.

 

Smoked Venison

Smoked Venison
Smoked Venison

 

Whether you’re cooking for a special dinner party or fancy trying something different for your Sunday dinner, Smoked Venison will be a hit every time. One of the greatest things about a simple smoked meat is the variation you can add to suit your tastebuds. Switch up the side dishes or completely revamp the rub & marinade for a different taste each time you make it.

How To Make Smoked Venison


Step 1 – Marinate Your Meat

In a mixing bowl, or ziplock bag, combine marinade ingredients: olive oil, orange juice, soy sauce, garlic gloves, salt, pepper and rub. Mix thoroughly to ensure your marinade is combined, then place your meat into the bowl or bag.

Seal or cover and place in the fridge to marinate. Leaving the mixture overnight is recommended, but a minimum of 30 minutes works well if you’re short on time.


Step 2 – Prepare Your Smoker

Preheat your smoker to 225º F (107° C) and prepare your chosen wood chips. We recommend Oak, Walnut or Hickory wood as these all add an incredible flavour to the tender texture of the meat.


Step 3 – Smoke Venison

Once the smoker is hot and ready, place your meat onto the rack and close the lid. If you opted for rosemary sprigs, include them on top of the meat for additional flavour. Turn the meat regularly to ensure even cooking throughout.

We recommend allowing 2 hours for the meat to cook thoroughly, though you can leave it for up to 3 hours if you desire. Leaving the meat for longer will give it a well-done texture whilst retaining the tenderness that the variety of meat offers.

Use a meat thermometer after 2 hours to check the internal temperature of the meat. It should read over 145º F (62° C) when fully cooked.


Step 4 – Let Your Smoked Venison Rest

Once you’ve removed your Smoked Venison from the smoker, allow it to rest for 5-10 minutes. This helps seal the flavors in and lets the meat settle before you carve and serve to your guests.


Step 5 – Serve Perfectly Smoked Venison

Smoked Venison is served best when carved into thin slices and topped with a sprinkle of coarse sea salt.

Pair it with our delicious smoked sides and you’ll have your guests begging for seconds.

There are a huge variety of sides that go well with this dish. Pair Smoked Cauliflower with mashed potato or Smoked Potato Bombs with prosciutto-wrapped asparagus for a tasty mix of carbs and veg.


Tips For Making The Best Smoked Venison

  • Low and Slow. Smoke the deer meat at a low temperature for several hours until it is cooked through. This will prevent the meat from drying out and becoming tough.
  • Let it Rest. Allow the smoked venison to rest for at least 10 minutes before slicing and serving. This will help to lock in the juices and flavour.

Smoked Venison FAQs


How Long Does It Take To Smoke Venison?

It will take 2-3 hours to smoke the venison, depending on how well-done you like your meat. Smoke it on indirect heat and keep turning the sides to cook it properly from all the sides.


Can Deer Meat Be Smoked?

Deer meat, also known as venison, is lean and delicate and is excellent for smoking as it adds an additional smokey flavor to an already incredibly tender meat.


What Woods Are Best For Smoked Venison?

Dense hardwoods are great for Smoked Venison due to their sugar content and long life. Softer woods like pine and cedar have resins that can alter the flavour of such tender meat.


What Does Smoked Venison Taste Like?

People typically use terms like rich or earthy to describe the flavour and texture of venison. It’s also less luscious and succulent than beef, but it’s smoother and harder.


How Do You Smoke Venison Without Drying It Out?

Knowing how to use your smoker effectively with a source of moisture (such as a built-in water pan) is the key to not drying out your meats in the smoker.


Why Does My Smoked Venison Taste Bitter?

If you smoke your Venison for too long, a thick oily coating named Creosote may develop, which can cause a bitter taste. Keeping temperatures low and maintaining optimal cooking time should prevent this from happening.


Smoked Venison

Smoked Venison Recipe

Delicious and decadent Smoked Venison you can try at home.
5 from 3 votes
Prep Time 5 mins
Cook Time 2 hrs
Marinade Time 30 mins
Total Time 2 hrs 35 mins
Course Main Course
Cuisine American
Servings 4

Equipment

Ingredients
  

  • 1 lb Venison tenderloin
  • Salt & Pepper to taste
  • Not Just Pork Rub
  • 1/3 cup olive oil
  • 1/3 cup orange juice
  • 2 tbsp soy sauce
  • 4 garlic cloves
  • 2 rosemary sprigs (optional)

Instructions
 

  • Marinate your meat and leave for min. 30 minutes but ideally overnight.
  • Preheat your smoker to 225º F (107° C) and select your wood chips.
  • Place your meat directly onto the grill grate inside your smoker and close the lid.
  • Smoke for 2 hours, checking at regular intervals until the internal temperature reaches 145º F (62° C).
  • After removing from the smoker, allow to rest for 5 – 10 minutes.
  • Serve with delicious sides and enjoy!
Keyword venison