Smoked Venison Steak

I’ve got a sizzling topic to sink our teeth into – smoked venison steak! If you’re a meat lover like me, you’ll appreciate venison’s tender, smoky goodness. Whether you’ve bagged your deer or grabbed some from your local butcher, let’s dive into the smoky world of venison steak!

How to Make Smoked Venison Steak

So, you’ve got that beautiful cut of venison backstrap in your hands and ready to turn it into a culinary masterpiece. Here’s my tried-and-true method:

1. Marination Magic: Start by giving that venison a good soak in your favorite marinade. I’m talking about garlic, rosemary, Worcestershire sauce – whatever floats your boat. Let it chill in the fridge for a few hours; it’s like a spa day for your meat!
2. Prep Your Smoker: While the meat’s soaking up those flavors, fire up your smoker. For venison, I swear by hickory wood. It gives the meat a sweet, smoky kick that’s hard to beat. Aim for a temperature around 225°F (107°C).
3. Low and Slow: Place the marinated venison on the grates once your smoker’s ready. Smoke it low and slow for about 1.5 to 2 hours. We’re aiming for medium-rare here, folks!
4. The Waiting Game: Don’t be impatient; let your venison rest for a good 10-15 minutes after taking it off the smoker. This allows the juices to be redistributed, making it even juicier.
5. Carve and Conquer: Carve those succulent slices and serve ’em up. Trust me; you’ll be the culinary hero of the day!

Best Wood to Use

Now that you’ve got the basic recipe down, let’s talk wood – the unsung hero of smoking. When it comes to venison, hickory wood is my go-to. It imparts that unmistakable smokiness without overpowering the meat’s natural flavor. It’s like giving your steak a gentle woodsy hug!

But hey, if you’re feeling adventurous, don’t shy away from fruitwoods like apple or cherry. They add a touch of sweetness that can complement venison beautifully. Just remember, moderation is the key; we want a dance of flavors, not a woodsy takeover!

What to Serve

Now, what do you pair with that perfectly smoked venison backstrap? I’ve got some ideas that’ll make your taste buds do a happy dance:

1. Garlic Mashed Potatoes: Creamy, garlicky mashed potatoes are a classic sidekick for venison. They balance out the richness of the meat like a dream.
2. Roasted Brussels Sprouts: Roast those Brussels sprouts with olive oil, garlic, and a pinch of salt for a crispy, earthy contrast.
3. Red Wine Reduction: Elevate your dish with a red wine reduction sauce. It adds a touch of elegance and richness to the plate.
4. Wild Mushroom Risotto: If you’re feeling fancy, whip up a wild mushroom risotto. It’s the perfect creamy counterpart to your smoky venison.
5. A Zesty Salad: A crisp, refreshing salad with a lemony vinaigrette can provide a lovely contrast to the hearty flavors of venison.

Remember, there are no hard and fast rules here. Feel free to mix and match according to your preferences – it’s your culinary adventure, after all!

How Do You Store the Leftovers?

Now, let’s address the inevitable – leftovers. If, by some miracle, you have any smoked venison steak left, here’s what you do:

1. Wrap It Up: Cover your leftover venison with plastic or aluminum foil. Make sure it’s airtight to keep it fresh.
2. Refrigerate: Pop it in the fridge; it’ll stay good for up to three days. Just reheat gently to avoid overcooking.
3. Freeze It: For longer storage, seal it in a freezer bag and chuck it in the freezer. It can last for a few months this way, but make sure to thaw it in the fridge before reheating.

Remember, folks, smoked venison steak is a gift that keeps on giving, even when it’s leftover!

Well, there you have it, folks – the ins and outs of making the most delectable smoked venison steak and some tasty sidekicks to accompany it. I hope you’re as excited to fire up your smoker as I am!

Remember, it’s all about experimenting, so don’t be afraid to put your own spin on things. Cooking should be fun, and the smoky possibilities are endless when it comes to venison. Thanks for joining me on this flavorful journey, and until next time, “Smoke ’em if you got ’em!”

Print

Smoked Venison Steak

Savor the rich flavors of smoked venison steak – our recipe will guide you through the steps to create a truly memorable dining experience.

Course Main Course

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Servings 4

Ingredients

• 2 pounds of venison backstrap

For the Marinade:

• 1/4 cup olive oil
• 3 cloves garlic minced
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried rosemary
• 1 teaspoon black pepper

For the Smoker:

• Hickory wood chips or chunks

Instructions

Marination Magic

1. Combine the olive oil, minced garlic, Worcestershire sauce, soy sauce, balsamic vinegar, dried rosemary, and black pepper in a mixing bowl. Give it a good stir to blend all those flavors together.
2. Take your venison backstrap and place it in a large zip-top bag or a shallow dish.
3. Pour the marinade over the venison, ensuring it's well-coated. Massage the meat to ensure that marinade gets into all the nooks and crannies.
4. Seal the bag or cover the dish with plastic wrap and let it marinate in the refrigerator for at least 2 hours, but if you've got the patience, overnight is even better. That meat's gonna soak up all those delicious flavors!

Prepping the Smoker

1. While your venison is soaking up the goodness, it's time to prep your smoker. Fire it up and bring it to a temperature of about 225°F (107°C). Remember, we're going for low and slow here, so patience is the name of the game.
2. If you're using wood chips, soak them in water for at least 30 minutes before adding them to the smoker. This prevents them from burning up too quickly.

Low and Slow Smoking

1. Remove the marinated venison from the fridge and let it come to room temperature while the smoker is heating up. This helps it cook more evenly.
2. Once the smoker is at the right temperature and the wood produces that delightful smoke, place the venison on the grates. Close the lid, and now we play the waiting game.
3. Smoke the venison for about 1.5 to 2 hours. It's important to monitor the internal temperature. Aim for medium-rare, which is around 135°F (57°C). Use a meat thermometer to check the temperature; it's your trusty sidekick here.

The Waiting Game

1. Carefully remove the venison from the smoker using tongs when it reaches your desired doneness. Place it on a clean cutting board.
2. Don't dive in just yet! Let the smoked venison rest for about 10-15 minutes. This resting period allows the juices to redistribute within the meat, ensuring it's juicy and tender.

Carve and Conquer

1. After resting, grab a sharp knife and start carving those succulent slices. Season them lightly with a pinch of salt to taste.