Pellet Grill Venison Roast Recipe
Smoked venison roast sounds like it should be awful, but when you smoke venison just to doneness, medium-rare or medium, it can be an amazing cut of meat, both for dinners and for lunches with the leftovers.
If you’re used to smoking pork, you’ll need to change your perspective. Smoked, pulled pork, gently cooked for many hours until it falls apart is one of the great things about being alive. But you can’t do that with venison, alas. Pork is, well, fatty. Porky, with lots of little packets of fat in between the muscle fibers that means a slow-smoked pork shoulder will baste itself.
Deer are lean, especially when you get to the interior of a cut. And fat, as you may know, is insulation — and insurance policy against cooking too long — so the fact that a venison ham has none means it can go from sublime to dog food in a matter of minutes.
Parmesan Crusted Venison
So is there no way to properly make smoked venison roast? There is indeed, but you have to shift your barbecue compass to the West, to Central California, to be specific.
The only contribution California makes to the barbecue universe is called Santa Maria Barbecue, normally done with beef tri-tip, a cut from the lower part of the cow’s hind leg. It is wonderful stuff, smoky with a lovely spice rub. But here’s the thing: Santa Maria BBQ, or what we here in Cali just call “tri-tip, ”
How do you get there? You can do what I call “smoke roasting” — I have a method for this in my cookbook
Smoked Venison Ham
. That consists of tossing a hunk of meat into a hot smoker and cooking it until the meat hits the proper internal temperature.
Incidentally, if you don’t want to go through the multi-day salting and curing of the venison roast, you can use this recipe for reverse seared venison roast and get a similar result in one day. And if you are working with bison, which has tastier fat, you can make a full-on, Texas style smoked bison brisket.
Measure things for this recipe. You measure your hunk of venison. Do this in grams. Then you measure out 1 percent of that weight in regular kosher salt, and add an equal amount of sugar. If you feel like using a curing salt — I don’t — add no more than 0.2 percent of the venison’s weight. You’ll want a cure marked No. 1 here, not No. 2. Again, I don’t use curing salts, but you can.
Smoked Haunch Of Venison With Rosemary & Thyme
Mix your salt and sugar together and get yourself a big tub or somesuch so you don’t lose any of it. Now you massage the salt/sugar into the venison, taking care to get it around the femur if you’re doing a whole leg, which is a cool thing to do if you have a teeny deer; the one in the pictures is an Arizona Coues deer buck.
. If you are going to err, err on the side of more time. When you’re ready, rinse the meat off, pat it dry and, if you want, let it sit uncovered in the fridge an extra day. You can skip this if you want, but it helps make the meat smokier.
Then you smoke the roast slow and low until the thickest part hits the temperature you want. I prefer 130 to 135°F. How do you know? You need an internal probe thermometer
Wet Aged Venison Roast
Wood choice is your own. I prefer fruit woods, but will use oak or hickory, too, depending on my mood. (The Traeger has all sorts of wood pellets you can use.)
That’s it. Measure your venison, lightly cure it in the fridge a few days, smoke it slow and low until it hits the right temperature, let it rest 10 minutes on the cutting board. Slice and eat.
I do this with cuts of the deer or moose, elk, etc, that you want to eat medium-rare, so the hind leg whole or in big roasts, or a section of backstrap. Any sort of red-meat animal will work here, so if you have lamb, goat or mutton it'll work fine.
Smoked Venison Brisket
NOTE: I use a 5-pound venison roast just for illustrative purposes. You can do this with anything from a pound roast to a giant leg; it'll just require different amounts of cure and smoke time.
Calories: 234 kcal | Carbohydrates: 2 g | Protein: 43 g | Fat: 5 g | Saturated Fat: 2 g | Cholesterol: 161 mg | Sodium: 839 mg | Potassium: 601 mg | Sugar: 2 g | Calcium: 9 mg | Iron: 6 mg
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Smoked Venison Roast
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©2023 Hunter Angler Gardener Cook. All rights reserved. As an Amazon Associate I earn from qualifying purchases. Privacy Policy • Powered by CultivateWP.Barbecue culture runs deep in the Lone Star State. My ties to this cuisine led me to try replicating Texans’ beloved smoked beef brisket with a venison roast. With a little care and a whole lot of time, you can produce some of the best barbecued meat you’ve ever had.
Quality meat, smoke, and time are the secrets to a successful product. It might sound simple enough, but smoking this cult classic with wild game presents a real challenge. The lack of fat means that it can quickly dry out. So, you have to adapt.
Smoked Venison Backstrap With Wet Brine
There are three ways to combat moisture loss: The first is to season the meat with salt and pepper well in advance. Second, you should keep the temperature inside the smoker very low. Third, embrace the “Texas crutch” by wrapping the meat.
Traditionally, Texans smoke meat for several hours and then cover it in pink butcher paper or aluminum foil when it starts to sweat, causing evaporative cooling that keeps the internal temperature from rising. In other words, it just stops cooking. I choose to wrap mine pretty early in the process, and it has nothing to do with the stall. Covering helps to mitigate moisture loss.
Set aside a weekend and fill a cooler with some cold ones. Defrost a bunch of roasts from the freezer and smoke them all at once. Enjoy your venison sliced with a side of potato salad and chop the leftovers for tacos.
Bacon/garlic Stuffed Venison Roast On The Pit Boss To Close Out 2020
Notes An optional step is to inject the meat in several places using a syringe filled with venison or beef stock. This helps to combat dehydration when smoked.
Using pink butcher paper will keep some moisture in, but it is breathable, absorbs smoke, and creates a bark. Foil traps steam and is better at keeping the meat juicy, but gives it a subtle braise-like texture.
The smoke times called for in this recipe are based on the cut of meat and the size. I used a 2 ½ pound outside round, or bottom round. It is the large muscle covering the outside of the hind quarter. If using bear, don’t trim any fat.If you love smoked meat, you will love this recipe for smoked venison roast! This recipe is simple and easy to follow, and it will yield some of the most delicious smoked deer meat you have ever tasted! Don't let the tough texture of deer meat scare you away from cooking with it. This recipe turns ordinary venison into something juicy, tender, and flavorful, with an irresistible smoky flavor that everyone will love.
Bacon Wrapped Venison Backstrap Roast
My husband is an avid hunter, and by the end of hunting season, we have a freezer full of deer and elk meat if we are lucky.
This recipe makes a top-notch roast deer that is so tender and juicy you will not want to cook it any other way. This recipe works well with any cut, such as a venison leg roast or neck roast.
Smoking venison on the pellet grill is one of our favorite ways to cook venison, especially roasts. The roast is rubbed with a blend of spices and then smoked until tender and juicy. The dry rub on the outside leaves a crispy exterior full of flavor.
Simple Smoked Venison Roast Recipe
Don't get me wrong, in the winter, I also love making Instant Pot Venison Roast for a quick one-pot meal with gravy and veggies that is ready in about an hour, or my Venison Stew Recipe.
But when the weather warms up, I love to use the electric smoker for cooking venison roast. The subtle smoke flavor is infused in each
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