5 Lip Smacking Smoked Venison Recipes
Allow your taste buds to explore different flavors of smoked venison with these 5 delicious recipes that will leave you wanting more of it!
Venison has high content of red meat which makes it a healthy option when it comes to choosing meat for smoking.
Although meats with more fat in them are more preferred for smoking, venison is one alternative that produces both a smokey flavor and tender taste when placed inside a smoker.
Having lesser fat content can be pretty challenging to cook, no doubt. But the secret to nailing the process is to follow good recipes and getting the right smoker. We will show you 5 lip-smacking venison recipes in the following, while if you want to buy a smoker grill, check out https://www.grownupthinking.com/best-smoker-grill-combos/ to know more.
With that in mind, let’s have a look at the recipes!
1. Smoked Deer Jerky
Deer hamburger (5 Pounds)
Salt (1 tbs)
Pepper (1 tbs)
Garlic powder (1 tbs)
Crushed red pepper (1 tbs)
Hot sauce (3 tbs)
Soy sauce (½ cup)
Worcestershire sauce (¼ cup)
Paprika (1 tbs)
Onion salt (1 tbs)
Mix together all the seasoning including the hamburger in a bowl and refrigerate the mixture for 12 hours.
Heat the smoker up and wait for the temperature to drop till 180 degrees F before sliding in the meat.
Apply olive oil to the grate before lining up the strips. Also, do not layer them on top of the other since they will stick and become hard to remove.
Switch on your dehydrator when the grill timer reaches 2 and a half hours. Leave the meat smoking for another 30 minutes.
Keep the meat inside the dehydrator for about 5 hours.
2. Smoked Elk Roast
Elk roast (4 pounds)
Bacon slices (1 pound)
Salt (½ tbs)
Black pepper (1 tbs)
Olive oil (5 tbs)
Cajun seasoning (3 tbs)
Minced garlic (1 tbs)
Beef broth (1 can)
Onion flakes (½ tbs)
Thaw both the elk roast and the bacon, then start heating the smoker up to 225 degrees F. Add water to the tray wood chips to the bowl.
Insert the beef broth inside the elf roast in multiple areas using a meat injector.
Pour olive oil into a bowl and add black pepper, minced garlic, onion flakes, and Cajun seasoning. Stir the mixture until it forms a paste, then rub it all over the meat in an even distribution.
Next, take the bacon slices and wrap them around the elk roast.
Start smoking from 225 degrees until the temperature drops to around 150 degrees while leaving it for 4 hours.
3. Smoked Elk Steak
Portobello mushrooms (12 oz.)
Olive oil (1 tbs)
Diced onion (⅛)
Minced garlic cloves (4 pieces)
Red wine (4 tbs)
Beef broth (1 cup)
Butter (1 tbs)
Mix the sliced Portobello mushrooms, olive oil, red wine, beef broth, salt, pepper, minced garlic, onion, and butter.
Marinate the steaks with the mixture and let it refrigerate for about 8 hours or more, depending on how long you want. This will prevent the meat from drying out during smoking by retaining the moisture throughout. The longer you marinate, the juicier the steaks will be.
Preheat the smoker to 225 degrees F and remember to fill in the wood chip and water bowl. Place the meat in the smoker and let it sit for 2 hours until the temperature drops to 140 degrees F. Save the rest of the marinade for the topping later.
Wrap the meat in foil and let it rest for 10 minutes. Then, heat up the marinade and pour it over the elk steaks before serving.
4. Smoked Venison Deer Steaks
Deer steaks (8 pieces)
Steak seasoning or seasoning salt
Basil seasoning (2 tbs)
Mix all the ingredients together and use it for marinating the steaks. Place it inside the refrigerator for more than 4 hours.
Fill soaked wood chips into the bowl after wrapping them in a foil, then add water in the smoker pan.
Preheat the smoker for 30 minutes before smoking.
Slide in the venison steaks into the smoker which should be about 225 degrees and cook them for about
4 hours. Keep a check on them after 1 hour.
Refill the wood chips and water if needed.
Keep in mind the number of steaks we suggested is when you have a large family and you’re cooking for all of them. For two persons, 4 medium steaks should suffice.
5. Smoked Venison Deer Sausage
Venison deer sausages
Preheat the smoker for 30 minutes and in the meantime, soak the wood chips in water. Use beer instead of water to fill the water pan so that it gives the meat some extra flavor.
You can put in as many sausages as you want. Smoke for 2 hours but remember to keep a watch on them in case they need more time.
If you’re using a BBQ grill, make sure the vent lid stays about ¾ open so that the smoke will not escape completely. Also, see this link for more bbq tips.
Venison is one of the best meats for smoking, but also very rare. That’s why proper recipes and proper consumption is a must. While our guide has the most delicious recipes, sustainable meat eating holds the key to proper consumption of venison and other meats!
And that is all for today! We hope you have picked out one of the recipes for your next meal!