Smoked Venison

Posted January 12, 2017 by Alison's Wonderland Recipes in Book of the Month Recipes / 8 Comments

 

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! 🙂

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Smoked Venison

“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

INGREDIENTS:

  • 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

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INSTRUCTIONS:

    1. Set out the meat and let it come to room temperature.
    2. Fill your smoker as desired with charcoal. Light and allow to reach 250°. Add wood chips.

      We used cherry wood chips, but you can also use hickory.
    3. 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.
    4. 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.
    5. 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. 🙂
    6. Serve warm after a long day of hard work on the prairie—just like in the Little House books!
      I really liked the flavor we came out with. I could taste the smoke and some flavor from the wood (though the cherry flavor wasn’t very distinct). I could also taste the rosemary, but it wasn’t overpowering. On thing I loved was how tender the steak was, and that it wasn’t too dry. Smoking it allowed a lot of juices to remain trapped inside.


       

Check out our other steak recipes! 🙂

 

 

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8 responses to “Smoked Venison

  1. I basically grew up on venison lol, but I don’t think I’ve ever had it smoked. I do like smoked chicken though, so I imagine smoked venison probably tastes great! Especially if it keeps the meat from drying out since game meats tend to be drier.

    • Yeah, I really loved that the smoking trapped in the moisture. I was so worried it’d be tough and dry, since it was my first time making any kind of venison at all. Another great venison recipe I’ve had is my mom’s venison chili. Since the meat is cooked in liquid, it doesn’t lose moisture. Maybe I should make it for the blog some time! 🙂

  2. ladyelasa

    I grew up on venison and I absolutely love it. I have not had it smoked, but I’ve basically had it prepared in every other way. I’m actually making some venison tomorrow. ^ ^ Backstrap is the best!

    storitorigrace.blogspot.com

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