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smoked venison steak

Smoked Venison Steak

Print Recipe
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:

  • ¼ 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

  • 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.
  • Take your venison backstrap and place it in a large zip-top bag or a shallow dish.
  • 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.
  • 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

  • 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.
  • 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

  • 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.
  • 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.
  • 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

  • Carefully remove the venison from the smoker using tongs when it reaches your desired doneness. Place it on a clean cutting board.
  • 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

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