Today’s post is more of a technique than a recipe, but it’s one I’ve been wanting to try for months now! 🙂
This past weekend, I got to do something super fun and pioneer-y: I made smoked venison! When my brother got his first deer this year while hunting with my dad, I begged for a hindquarter steak to use on the blog, since nothing could be more perfect for a Little House on the Prairie menu than smoked venison. 🙂
Then I called up my friends David and Gina, who were kind enough to let me use their smoker. I’ve included details about our process below. Enjoy! 🙂
“Laura and Ma watched the fire for several days. When smoke stopped coming through the cracks, Laura would bring more hickory chips and Ma would put them on the fire under the meat. All the time there was a little smell of smoke in the yard, and when the door was opened a thick, smoky, meaty smell came out. At last Pa said the venison had smoked long enough. Then they let the fire go out, and Pa took all the strips and pieces of meat out of the hollow tree. Ma wrapped each piece neatly in paper and hung them in the attic where they would keep safe and dry.”
— Little House in the Big Woods
- 1 venison steak (mine was on the smaller side—about 12 oz)
- 2-3 sprigs fresh rosemary or other aromatic herb
- salt and pepper to taste
Makes 1 smoked venison steak
- Set out the meat and let it come to room temperature.
- Fill your smoker as desired with charcoal. Light and allow to reach 250°. Add wood chips.
- When the internal temperature of your smoker reaches 260°, season your venison as desired (we used salt and pepper) and place it on the top rack of the smoker. Lay your rosemary sprigs on top of the venison.
- Lower the lid of your smoker and smoke the venison until the internal temperature is around 140°, which for a 12 oz steak is about 45 minutes – 1 hour. Flip the steak halfway through so the rosemary sprigs aren’t sitting on one side the whole time.
- Feel free to smoke other things along with it! A small steak like ours wasn’t really enough to justify using up a full batch of charcoal and chips, so we smoked some pork chops and potatoes to serve alongside it. 🙂
- Serve warm after a long day of hard work on the prairie—just like in the Little House books!
Check out our other steak recipes! 🙂