I originally developed this recipe for my cookbook, Healthy Electric Smoker. I’ve made this available on Grillgirl.com so you can see how smoky flavor enhanced the flavor of Venison. If you are looking for innovative ideas to up your game in outdoor cooking, I highly recommend you check out my book where I teach you how to smoke your own spices to make smoked BBQ rubs, smoked cocktails, smoked desserts, and some of my favorite smoked proteins! You can check it out here (affiliate link): https://amzn.to/3eCQ3TV

Anyway, I digress, let’s get back to the Venison. Have you tried Venison? Even if you are not a hunter, you can find Venison at many supermarkets these days. When cooked the right way, ie- medium rare, it is a delicious lean protein! 

With the exception of the tenderloin, most Venison cuts benefit from low and slow smoking. This recipe uses fragrant rosemary to enhance the natural flavor of Venison. Venison is a protein that needs to be cooked medium rare to avoid getting tough. This recipe is awesome on its own but if you want a sauce to go with your smoked protein, check out my Blueberry BBQ Sauce for Wild game or Venison. 

 

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smoked venison recipe

Rosemary Rubbed Venison


  • Author: Robyn
  • Prep Time: 0:10
  • Cook Time: 1:00
  • Total Time: 1 hour 10 minutes
  • Yield: serves 4 1x

Description

With the exception of the tenderloin, most Venison cuts benefit from low and slow smoking. This recipe uses fragrant rosemary to enhance the natural flavor of Venison. Venison is another protein that needs to be cooked medium rare to avoid getting tough. 


Scale

Ingredients

  • 1.5 lb venison round 
  •  1/2 tbsp fresh ground pepper 
  • 1/2 tbsp kosher sea salt 
  • 1/4 tbsp garlic powder 
  • 1/2 tbsp finely chopped rosemary 
  • 1 tbsp olive oil 

Instructions

1) Combine the olive oil, pepper, sea salt, garlic powder and chopped rosemary to create a seasoning paste/slather. 

2) Rub the venison round with the seasoning paste. 

3) Smoke the venison for an hour or until an internal read thermometer hits 135 degrees internal temp (don’t overcook!), this will take about an hour or less. 

4) Serve immediately. 


Notes

Venison is best served on the medium rare side as it is a very lean meat- make sure internal temp does not go past 135 degrees. 

  • Category: Venison
  • Method: Smoking

**Affiliate links have been used- they help keep this website going!

Do you like cooking wild game? Check out these other recipes!

Wild Game Blueberry BBQ Sauce

Smoked Goose on the Big Green Egg