Relive the Thrill of the Hunt with Popular Smoked Venison Recipes
Smoked venison recipes bring back memories of the hunt. The smell of the campfire. . .the long wait. . .the sound in the brush. . . the sighting. . .the story behind the shot. . .the savory flavor. . . . It all comes together at the dinner table when you rehearse the stories and savor the smoky flavor of venison recipes.
Deer are basically grassfed ruminants with very lean meat. As you notice, venison has little or no marbling. Weight loss, heart-health, anti-cancer properties--all the benefits of eating grassfed meat--are found in venison recipes. . .
Smoked Venison Roast Recipe
5-6 pound venison roast
Combine all the ingredients except the venison roast in a large bowl. Add about 2 quarts water. Stir vigorously until all salt and sugar are dissolved and ingredients are thoroughly mixed.
Puncture the roast over and over again with a fork in order to let the marinade fully permeate the meat. Place the meat in the bowl making sure the roast is completely covered with the marinade. Let stand in refrigerator for about 4 days. Turn the meat once per day.
Remove the roast from the marinade and let stand for an hour or so to fully drain.
Place the roast in a smoker or cooker and follow the directions included on the smoker. Cook slowly until the internal temperature of the meat reads at least 165° F on your meat thermometer.
When done slice meat into thin slices and serve immediately.