Smoked Venison Roast Recipe: Achieve Delicious, Smoky Perfection
This smoked venison roast recipe combines rich flavors and a perfect balance of smoky undertones. Follow these simple steps to create a tender, juicy roast that’s perfect for any occasion.
Ingredients
Scale
- 1 venison roast (2–3 pounds)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon black pepper
- ½ teaspoon juniper berries, crushed
- 1 tablespoon apple cider vinegar
Instructions
- Step 1 – In a bowl, mix olive oil, soy sauce, Worcestershire sauce, brown sugar, garlic, rosemary, thyme, black pepper, juniper berries, and apple cider vinegar to create a marinade.
- Step 2 – Marinate the venison roast for 4-6 hours in the refrigerator.
- Step 3 – Preheat your smoker to 225°F and choose your wood chips (oak, hickory, or applewood).
- Step 4 – Remove the venison from the marinade and pat it dry with paper towels. Apply a light coat of olive oil over the roast.
- Step 5 – Place the venison roast in the smoker and cook for 2-3 hours, or until the internal temperature reaches 140°F for medium-rare.
- Step 6 – Rotate the roast every hour for even smoking, and adjust airflow to maintain consistent temperature.
- Step 7 – Once done, remove from the smoker, tent with foil, and let rest for 10-15 minutes before slicing and serving.
Find it online: https://95percentcarnivore.com/smoked-venison-roast/