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.
Ingredients
Scale
- 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.
- Prep Time: 0:10
- Cook Time: 1:00
- Category: Venison
- Method: Smoking